Dukkah Egg and Chicken Salad

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This is a such an easy salad to toss together, so healthy and fresh and it’s my girls favourite salad. Often if I’m short of time I take short cuts and use store bought dukkah and sesame dressing. I’m including my recipe for dukkah and dressing so if you want to make the whole thing yourself you can.

This make 4 ample serves for hungry eaters.

Ingredients

500 grams of Chicken fillets
4 eggs boiled for 8 minutes
4 freshly cooked baby beetroots
1 bunch of freshly steamed asparagus (don’t over cook it, you want a crispness to it)
4 handfuls of fresh salad greens of any type
1/2 cup of sesame and pumpkin seeds (pepitas)
Dukkah – or make your own (recipe below)
Japanese creamy sesame dressing (or make your own)

Ingredients for the Dukkah

4 tablespoons of pistachios (almond, hazelnuts are a good alternative)
2 tablespoons of sesame seeds
1 tablespoon of coriander seeds
1 tablespoon of fennel seeds
1 tablespoon of salt
1 tablespoon of pepper
4 good slices of lemon peel

Throw all this into a food processor and blitz, (adjust the pepper if you don’t like it too hot)

Sesame Dressing

2 dessertspoons of tahini
1/4 cup of sesame oil
3 dessertspoons of lemon juice
salt and pepper to taste

mix the oil into the tahini, slowly add the lemon juice so it doesn’t curdle, add salt and pepper

Making the Salad

Coat the chicken strips in the dukkah and fry until cooked and golden brown.
Peel the hard boiled eggs, rinse but don’t dry and coat each egg in the dukkah.
Cut the eggs into four pieces

Place a handful of greens on each plate.
Add the beetroot, asparagus, egg, chicken strips.
Sprinkle with the pumpkin and sesame seeds.
Drizzle with the dressing.

Happy Days! The Neal family favourite salad

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