July 14, 2015


2 tablespoons sesame seeds

3-4 cups water (use only enough to cover chicken)

600 grams free-range chicken thighs

1 tablespoon Bertolli Light in Taste Olive Oil

1 tablespoon oyster sauce

1 teaspoon light soy sauce

¼ teaspoon sesame oil

Half a stick celery, trimmed and sliced thinly

80 grams mixed lettuce leaves


1. Heat up a small frying pan and toast sesame seeds in a dry pan (no oil) for 3-5 minutes until brown and fragrant. Set aside to cool.

2. Bring water to boil in a saucepan and then drop chicken in. Simmer for 10 minutes or until cooked through, then remove chicken to a chopping board and reserve cooking water. Roughly chop chicken into small pieces and leave to cool.

3. Make up dressing by mixing 3 tablespoons reserved chicken stock, Bertolli Light in Taste Olive Oil, oyster sauce, soy sauce and sesame oil in a cup.

4. In a serving bowl mix the chicken, celery and lettuce and then add the dressing and sesame seeds. Mix thoroughly to combine and then serve immediately.