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)
200g pack roast chicken pieces
2 tsp sesame seeds
For the dressing
2 tbsp sesame oil
1½ tbsp rice wine vinegar
1½ tbsp gluten free soy sauce
½ tbsp freshly grated ginger
1 tsp golden caster sugar
Layer the salad ingredients into 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, or toss through the salad if eating straight away.
Recipe adapted from: Good Food