SESAME CHICKEN AND CELERY SALAD by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Lovely light lunch, tasty and healthy!

Serves: 2

Prep time: 15 mins

Cooking time: 15 mins


  • 2 tbsp sesame seeds
    2 chicken breasts or thighs
    1/2 tsp salt
    1/2 tsp five spice powder
    1 tbsp coconut amines
  • 4 sticks celery
    1/4 tsp ground ginger
    1 tbsp sesame oil
    1 tbsp soy sauce (grain free)
    1 tbsp coconut oil


  • Toast sesame seeds either on stove or in oven, on baking paper for 5 mins until brown.
    Put chicken breasts in pan, cover with water.
    Add salt, five spice powder and soy sauce and bring to the boil.
    Reduce heat, and simmer slowly until chicken is cooked, approx 12-15 mins.
    Remove from heat and allow to cool in pan,
    Lift chicken from stock, reserve stock, and slice into 1cm pieces.
    Slice celery diagonally.
    Bring stock back to boil and add celery, boil for 2 mins.
    Place in between paper towel (or clean tea towel) and squeeze liquid out.
    Combine celery, ginger, sesame oil, soy sauce, oil and pepper and mix well.
    Add sliced chicken, and toss lightly.
    Place in serving bowl and sprinkle with toasted sesame seeds.


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