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Ginger chicken salad
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Liven up lunches with this vibrant dish. Its zingy, Vietnamese-inspired dressing works just as well with prawns as it does chicken, while the toasted nuts provide plenty of crunch.
50g unsalted roasted peanuts
2 tbsp caster sugar
4 tbsp rice wine vinegar
4 tbsp fish sauce
2 limes, juice
20g fresh root ginger, cut into matchsticks
2 Thai or red chillies, chopped
4 skinless, cooked chicken breasts, sliced (about 450g)
1 cucumber, finely sliced
25g pack Thai basil, leaves only, shredded if large
110g pack baby leaf salad
1. Put the peanuts in a dry frying pan over a medium heat and cook for 5-6 minutes, until toasted. Allow to cool, then crush or chop quite finely. Meanwhile, gently heat the sugar, vinegar, fish sauce and 75ml water in a small pan until the sugar dissolves (do not let it boil). Allow to cool, then add the lime juice, ginger and chillies.
2. Combine 2/3 of the dressing with the chicken, cucumber, Thai basil and salad leaves. Quickly divide between serving bowls and add the remaining dressing. Scatter over the peanuts and serve.
Typical values per serving:
This recipe was first published in July 2021.