Thai chicken salad with peanuts and ginger
Any leftovers will be delicious for lunch
the next day, when the flavours have the chance to really infuse together
Easy/Prepare ahead. Prep: 30 mins. Serves 4
Ingredients
·
3 large carrots
·
1 large cucumber
·
½ white cabbage, shredded
·
2 little gem lettuces, shredded
·
½ red onion, very finely sliced
·
3 cooked chicken breasts or equivalent weight of
turkey, shredded
·
100g (4oz) peanuts, toasted large handful
coriander leaves
·
FOR THE DRESSING
·
2tbsp Thai fish sauce
·
2tbsp sweet chilli sauce
·
2tbsp rice vinegar
·
2tsp grated ginger juice 1 lime, plus extra
wedges, to serve
Directions
1.
To make the salad, peel the carrots and cucumber
with a ribbon peeler, then drag it lengthways to make long ribbons of the
flesh. Stop when you get to the lighter centre of the carrots, and the seeds of
the cucumber. Toss the ribbons with the white cabbage, little gem, red onion
and chicken.
2.
To make the dressing, mix all the ingredients
together, then pour this over the salad. Toss through most of the peanuts and
most of the coriander. TO SERVE, place in bowls with the remaining peanuts and
coriander scattered over, and lime wedges on the side.
Per serving: 400 calories, 16g fat (3.5g
saturated), 19g carbohydrate
Make it healthy
This
salad will also work really well with some lightly toasted cashews – they’re
lower in fat than peanuts.
Char siu chicken with salad
This delicious marinade makes a sticky,
spicy sauce, which is perfect with the refreshing salad.
Easy/Prepare ahead. Prep: 10 mins. Cook: 30
mins, plus marinating. Serves 2
Ingredients
·
1tbsp each soy sauce, clear honey and rice
vinegar
·
2tbsp hoisin sauce
·
1 star anise
·
1tbsp Thai fish sauce
·
1 garlic clove, crushed
·
2 free-range whole chicken legs lime wedges and
egg-fried rice, to serve
Fort the salad
·
15cm (6in) piece daikon (also known as white
radish or mooli)
·
2 carrots
·
200g (7oz) radishes, finely sliced
·
3tbsp very finely chopped chives
·
3tbsp rice vinegar
·
½tsp sugar
Directions
1.
To make the marinade, mix the soy, honey,
vinegar, hoisin, star anise, fish sauce and garlic together and coat the
chicken in the mixture. Marinate for at least 30 minutes, or overnight. To
cook, heat the oven to 200C, 180C fan, 400F, gas 6. Place the chicken breasts
in a roasting tin double lined with oiled foil, and roast for 30 minutes, until
the sauce is sticky and blackened.
2.
To make the salad, using a vegetable peeler,
peel the skin from the daikon and use it to make ribbons of the flesh, stopping
when you get to the harder centre. Repeat with the carrots, then toss both
through with the radishes, chives, vinegar and sugar, and season with salt. TO
SERVE, serve the chicken legs with the salad, ready-made egg-fried rice and
lime wedges on the side.
Per serving: 251 calories, 4g fat (1g
saturated), 21g carbohydrate
Make
it easy
You’ll find daikon in ethnic shops, on
Ocado.com or from selected supermarkets. If you can’t get any, double the
amount of carrots.
