Asian Chicken Salad Recipe
Ingredients:
For the salad:
- Fresh ginger – 4 coins
- Coriander – 2 sprigs
- Onions – 3 spring
- Carrot halved – 1 small
- Chicken breasts halves on the bone – 680g skinless
- Chicken stock homemade or low-sodium tinned – 950ml
- Cucumbers seeded and diced – 2 kirby
- Jicama peeled and diced – ¼ medium (or substitute for water chestnuts)
- Coriander leaves roughly chopped – 30g
- Grape tomatoes halved – 160g
- Onion – 1 spring (white and green) thinly sliced
- Toasted cashews chopped -35g
- Low-fat ginger dressing recipe follows
- Butterhead lettuce leaves separated – 1 head
For the ginger dressing:
- Lime juiced – 1 (about 2 tbsp)
- Freshly grated peeled fresh ginger – 1 tbsp
- Soy sauce – 1 tbsp
- Asian chilli paste such as sambal oelek – 1 tsp
- Southeast asian fish sauce – 2 tsps
- Salt – ¼ tsp
- Broth from poached chicken – 1 tbsp
- Extra-virgin olive oil – 2 tbsp
Method:
- Put the ginger, coriander, spring onions, carrot and chicken breasts in a medium saucepan.
- Cover with the stock and bring just to a boil.
- Lower the heat to very low and cover.
- Poach the chicken for 20 mins or until firm to the touch.
- Remove the pan from the heat uncover and cool the chicken in the liquid about 30 mins.
- Bone and pull the chicken into bite-size pieces.
- Save the broth.
- Toss the chicken with the remaining salad ingredients and toss with the dressing.
- Wrap about 75g of the salad in a lettuce leaf.
- Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
For the ginger dressing:
- Whisk the lime juice, ginger, soy, chilli, fish sauce, salt and broth in a small bowl.
- Gradually whisk in the oil starting with a few drops and then adding the rest in a steady stream to make a dressing.
