zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Ginger chicken salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Ginger chicken salad

    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.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary