Photo: Steve Brown
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Ingredients
- 1 tbsp olive oil
- 600g chicken breast fillets
- 1 continental cucumber, halved lengthways, seeds removed
- 150g mixed salad leaves
- 3 oranges, peeled, segmented
- 2 avocados, halved, stones removed, peeled, thinly sliced crossways
- 1 tbsp sesame seeds, toasted
- Tahini dressing
- 1/4 cup extra virgin olive oil
- 1 orange, juiced
- 1 tsp brown sugar
- 1 tsp dijon mustard
- 1 tbsp tahini
- Salt and pepper
Method
Heat oil in a large, non-stick frying pan over medium heat. Add chicken and cook for five minutes each side or until cooked through. Transfer to a plate, cover and set aside for five minutes to rest, then thinly slice. Thinly slice cucumber and place in a large bowl. Add salad leaves, orange segments, avocado and warm chicken. For the dressing, place all the ingredients in a screw-top jar and shake until well combined. Pour dressing over salad, add sesame seeds and toss gently to combine. Serve.
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