Asian chicken salad

  • Preparation Time40 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

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
For the chicken salad:
1) 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.

2) 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.

3) Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 75g of the salad in a lettuce leaf.

4) Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

For the ginger dressing:
1) 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.

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