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Ingredients

  • ½ cucumber, spiralized or sliced into ribbons
  • 2 carrots, spiralized or sliced into ribbons
  • 100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)
  • 4 spring onions, finely sliced
  • 200g pack roast chicken pieces
  • 2 tsp sesame seeds

For the dressing

Method

  • STEP 1

    Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.

Recipe from Good Food magazine, May 2015

Goes well with

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A star rating of 4 out of 5.2 ratings
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