Mustard Sesame Chicken Salad with Avocado

Enjoy a tasty starter with Lesley Waters's quick and easy recipe for a pan-fried chicken salad
By Lesley Waters
Mustard Sesame Chicken Salad with Avocado
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 tbsp wholegrain mustard
  • 1 tbsp clear honey
  • juice of 1 lemons
  • 2 large chicken breast fillets, skin removed and cut into finger-thick strips
  • freshly ground black pepper
  • 1 tbsp sunflower oil
  • 1 ripe medium avocado
  • mixed crisp salad leaves, dressed
  • 2 tbsp sesame seeds
  • 2 tsp sesame oil


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

2. 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 through.

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

4. Add the sesame seeds to the frying chicken and cook for a further minute or until seeds are just beginning to colour.

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

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