RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

• 300g Coles BBQ Chicken meat, finely diced
• 1 lebanese cucumber, seeded, sliced
• 1 cup purple cabbage, finely sliced
• 1 cup savvoy cabbage, finely sliced
• 1 carrot, finely chopped or grated
• 3 spring onions, finely sliced
• ½ bunch coriander, chopped
• ½ bunch mint, leaves picked
• ½ cup dill, chopped
• 8 Iceberg or Butter lettuce cups, trimmed, in iced water
• 2 teaspoon black sesame seeds to garnish

DRESSING:

• 2 tsp Lee Kum Kee Pure Sesame Oil
• Juice of 1 lime, plus extra to garnish
• 1Tb fish sauce
• 1Tb brown sugar
• 1 long red chilli, finely sliced

METHOD :

• In a bowl whisk together dressing until sugar has dissolved and set aside. In a large bowl toss remaining ingredients (excluding lettuce cup and sesame seeds) together and drizzle with dressing, tossing and coating salad evenly.
• Portion salad mixture into lettuce cups to serve and garnish with sesame seeds.