Gabriela Peacock 14-day plan: Golden chicken salad with sesame & ginger

This Asian-inspired salad has plenty of nutrient-rich vegetables and protein-packed chicken, which works like a dream with the ginger and sesame. You can make double the amount and keep half in the fridge, as it’s delicious cold the next day.

chicken salad
Kate Whitaker

GLUTEN-FREE (if using tamari)


1 tbsp coconut oil
1 tsp ground turmeric
1⁄2 organic or free-range chicken breast (about 90g), sliced into strips 1cm thick
1 large carrot, thinly sliced or grated
1⁄2 courgette, thinly sliced or grated
50g white cabbage, thinly sliced or grated
1⁄2 red pepper, cored, deseeded and thinly sliced
1 spring onion, thinly sliced
1 1⁄2 tsp pumpkin seeds

2cm piece of fresh ginger, peeled and grated
1 small garlic clove, crushed
1 tbsp apple cider vinegar
2 tsp sesame oil
1 tbsp extra virgin olive oil
1 tbsp tamari or soy sauce
Juice of 1 lime
Small pinch of chilli flakes
Small handful of mint (15g)
1 1⁄2 tsp sunflower or pumpkin seeds

  1. Melt the coconut oil in a frying pan over a medium heat, stir in the turmeric, cook for 1 minute until fragrant, then add the chicken strips.
  2. Fry for about 6 minutes until lightly golden, making sure you turn them so they cook through. Season with salt and pepper and remove from the heat.
  3. Put the carrot, courgette, cabbage, red pepper and spring onion into a salad bowl.
  4. To make the dressing, place everything in a blender and blitz for about a minute. Don’t worry if it looks a bit coarse and rustic. It’s meant to.
  5. Add the chicken to the salad and pour over the dressing. Toss well, then scatter over the pumpkin seeds before serving.

Now buy the book

2 weeks to feeling great
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.


Extracted by Claire Coleman