Instructions: Slice chicken breast into thin finger strips. In a bowl combine mustard, honey, lemon juice and sesame oil. Add the chicken strips to the mixture and season well.

Heat the olive oil in a wok or large frying pan until vey hot, tip in the chicken mixture and stir fry for 5-6 minutes or until the chicken strips are cooked.

Meanwhile slice avocado and toss with salad leaves in the vinaigrette and heap onto 4 large dinner plates.

Add sesame seeds to cooked chicken and cook for a further 1 minute or until the seeds are just beginning to colour. Pile the hot sesame chicken and its juices over the salad leaves and serve at once!

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