Asian Chicken Salad with Ginger Dressing
This mouth-watering recipe is ready in just 1 hour and the ingredients detailed below can serve up to 4 people.
Ingredients
For the Salad:
For the Ginger Dressing:
Method
For the Chicken Salad:
- 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.
Rate this recipe
Overall Rating:
4.10
(17)