Hot Sesame Chicken and Avocado Salad

Stir-fried, honey-glazed chicken and ripe avocado combine to tasty effect in Lesley Waters's stylish yet simple salad dish
By Lesley Waters
Hot Sesame Chicken and Avocado Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 large chicken breast fillets, skinless
  • 4 tbsp wholegrain mustard
  • 1 tbsp clear honey
  • juice of 1 lemons
  • freshly ground black pepper
  • 1 tbsp sunflower oil
  • 1 large ripe avocados, stoned and peeled
  • selection of crisp salad leaves
  • 3 tbsp sesame seeds
  • 2 tsp sesame oil


1. Cut the chicken breasts into finger strips.

2. In a bowl, combine the mustard, honey and lemon juice. Add the chicken strips to the mixture and season with black pepper.

3. Heat the sunflower oil in a wok or large frying pan until very hot. Add the chicken mixture and stir-fry for 5-6 minutes or until golden and cooked.

4. Meanwhile, slice the avocado, toss with the salad leaves and pile onto 4 large plates.

5. Add the sesame seeds to the chicken in the wok and stir-fry for a further minute or until seeds are just beginning to colour.

6. Spoon the hot sesame chicken over the salad leaves, drizzle with the sesame oil and serve at once.

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