Cooking Time

• 15–20 minutes

Servings

• 2–3 servings

Ingredients

• Chicken fillet — 300–400 g
• Spinach — 1 bunch
• Daikon radish — 1 small
• Garlic — 2 cloves (finely chopped)
• Fresh ginger — 1 tsp (grated)
• Teriyaki classic — 2–3 tbsp
• Olive oil — for frying and dressing
• Sesame seeds — 1–2 tbsp
• Salt — to taste
• Black pepper — to taste

Instructions

1. Cook the chicken
   Slice the chicken fillet into thin strips. Heat olive oil in a pan and sauté the chicken for about 5 minutes until lightly golden.
2. Add aromatics
   Add finely chopped garlic and freshly grated ginger. Season with salt and pepper and cook for another 1–2 minutes.
3. Prepare the vegetables
   Wash the spinach, dry it well, and roughly chop. Peel the daikon radish and grate it using a coarse grater.
4. Combine ingredients
   In a large bowl, mix the cooked chicken, spinach, and grated daikon.
5. Season the salad
   Drizzle with olive oil and teriyaki classic. Toss gently to combine.
6. Serve
   Sprinkle with toasted sesame seeds before serving.