Food Network UK

Asian chicken salad

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Ingredients

  • For the salad:

  • 4 coins fresh ginger (i.e. ginger Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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 Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 1/4 medium jicama, peeled and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced (or substitute with water chestnuts)
  • 30g coriander leaves, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 160g grape tomatoes, halved
  • 1 spring onion (white and green), thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 35g toasted cashews, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please 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 Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please 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 Technique: Poaching A way of cooking ingredients in simmering water. I know this Teach me, please poached chicken
  • 2 tbsp extra-virgin olive oil

Use imperial measurements

Method

How to make Asian chicken salad

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. Technique: Poaching A way of cooking ingredients in simmering water. I know this Teach me, please 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) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the lime juice, ginger, soy, chilli, fish sauce, salt and broth in a small bowl. Gradually Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.