The Exotic Salad Your Table Needs

This is about the time of the month when New Year’s Resolutions begin to bend under the pressure of life’s many responsibilities. If your goal for 2020 is to maintain a healthy diet all throughout the year, you will need some quick, easy and delicious recipes on hand to keep up the momentum. This Asian Chicken Salad from the chefs at The Lanesborough Club & Spa is one such recipe. The variety of textures and flavours in this one relatively simple dish makes it an obvious go-to for healthy weeknight dinners.

Here’s how it’s made…

(Serves 2)

 

Ingredients

Salad
2 chicken breasts
1 carrot (julienned)
1 cucumber (julienned)
1 head of tender steamed broccoli
1 spring onion (sliced)
1 handful mange tout (sliced)
3 sprigs of mint
Small bunch of coriander
Small bunch of Thai basil
1 red chili (sliced)
¼ cup cashew nuts (roasted, chopped)
¼ cup crispy fried shallots

 

Dressing

1 tbsp. wasabi paste
1 tbsp. agave syrup
1 tsp. minced ginger
1 tsp. minced garlic
1 tsp. toasted sesame oil
1 tsp. tamarind soy sauce
1 tsp. vegetable oil
Juice of 1 lime
½ tsp. fish sauce
1 tsp. water

 

Method

Cook chicken breasts in salted boiling water until cooked through. Set aside to cool and then shred using a fork.

Blend the wasabi paste, agave syrup, ginger and garlic together in a small bowl or blender. Gradually add the vegetable oil, toasted sesame oil, tamarind soy sauce, lime juice and fish sauce while stirring or blending. Add water if the dressing becomes too thick.

Peel, clean and slice the vegetables very thinly. Finely chop the roasted cashew nuts.

Tear the mint, coriander and Thai basil into small bits.

 

Plating

Toss the vegetables and chicken together in a mixing bowl. Spoon a large heap onto the plate and sprinkle with crispy shallots, roasted cashew nuts, mint, coriander and Thai basil. Serve with the dressing on the side.

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