Name: Asian chicken salad
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: For the salad; 4 coins fresh ginger (i.e. ginger sliced horizontally into 'coins'); 2 sprigs coriander; 3 spring onions; 1 small carrot, halved; 680g skinless chicken breasts halves, on the bone; 950ml chicken stock, homemade or low-salt tinned; 2 cucumbers, seeded and diced; 1/4 medium jicama, peeled and diced (or substitute with water chestnuts); 30g coriander leaves, roughly chopped; 160g grape tomatoes, halved; 1 spring onion (white and green), thinly sliced; 35g toasted cashews, chopped; Low-fat ginger dressing, recipe follows; 1 head butterhead lettuce, leaves separated; For the ginger dressing; 1 lime, juiced (about 2 tbsp); 1 tbsp freshly grated peeled fresh ginger; 1 tbsp soy sauce; 1 tsp asian chilli paste, such as sambal oelek; 2 tsps southeast asian fish sauce; 1/4 tsp salt; 1 tbsp broth from poached chicken; 2 tbsp extra-virgin olive oil