Oriental Rucola Chicken Salad

I've had a craving for Japanese food these past few days and have been eating odd things like avocado seasoned with Wasabi and Soysauce wrapped in seaweed paper with toasted sesame seeds, finely chopped leeks, cucumbers and fluffy freshly cooked round grain rice.

This salad is what I have when I need a quick fix of something that tastes 'Japanese'. You can pretty much put any vegetable in it although peppers are a bit too strong and may clash with the Wasabi Soysauce dressing.

Oriental Rucola Chicken Salad

Serves 2

Ingredients

Rucola

1/4 Cucumber (thinly sliced)

1 Ripe Red Tomato (diced)

1/4 Red Onion (thinly sliced)

1 Ripe Avocado (diced)

4 Small Chicken Fillets (fried and shredded)

3 Tbsp White Sesame Seeds (toasted)

2 Tsp Wasabi

3 Tbsp SoySauce

Extra Virgin Olive Oil

Salt

Black Pepper

Step 1: Fry the chicken filets seasoned with salt and black pepper in extra virgin olive oil until they are golden brown. Set them aside.

Step 2: Toast the sesame seeds inside a pan.

Step 3: Assemble the ingredients in a salad bowl. Toss the diced tomatoes and avocaod with the Rucola and then put the cucumber slices on top.

Step 4: Pour the dressing over it. I pour a nice glug of extra virgin olive oil over the salad, and then pour a mixture of Wasabi and soysauce over it.

Step 5: Decorate this with the red onions and top it off with chunks of shredded chicken. Sprinkle with the toasted sesame seeds and serve.

*Rucola=Arugula=Rocket