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Hemsley + Hemsley's recipe for chicken sesame salad

This month, the Hemsley sisters opened their first café in Selfridges. Can't make it down? Try making this healthy-but-tasty chicken sesame salad instead

Hemsley + Hemsley's sesame chicken salad recipe

Serves 4

Preparation time 20 mins

Cooking time 15 mins


For the salad

  • 2 tbsp black or white sesame seeds
  • 2 cucumbers
  • One small head of romaine or cos lettuce, shredded into ribbons
  • One small head of pak choi or 150 g Chinese cabbage, shredded into ribbons
  • Three spring onions, thinly sliced
  • A handful of fresh coriander, roughly chopped
  • 250g cooked shredded chicken

For the sesame dressing

  • Five tbsp sesame oil (not toasted) or extra virgin olive oil
  • Two tbsp toasted sesame oil
  • Juice of one lime or three tbsp lemon juice
  • Two tsp raw runny honey
  • One tsp tamari or sea salt
  • One finely chopped red chilli, to garnish


  1. Gently toast the sesame seeds in a dry pan until fragrant. Use a spiraliser or julienne peeler to make the cucumber noodles, or use a regular vegetable peeler to slice the cucumbers lengthways into wide pappardelle-style ribbons. You might want to cut the long, spiralised strands in half to make them easier to eat.
  2. Prepare the dressing by whisking together all the ingredients in a bowl or shaking them together in a jam jar. Then add the lettuce, pak choi, spring onion and coriander to a bowl. Pour over the dressing and mix everything together (hands are best).
  3. Plate up with some shredded chicken and top with toasted sesame seeds. Serve immediately.