Here’s another main-course salad that’s bursting with fresh, bright flavor and has lots of healthy, delicious crunch.
You can whip it up in no time and in this recipe the chicken is sauteed just before serving but it’s also a great way to use roast chicken left overs; just remove any skin and bones and shred the meat.
The dressing can be made ahead but warm it through gently with the chicken before you toss everything together just before serving.
WARM ASIAN CHICKEN SALAD WITH A CITRUS LEMONGRASS DRESSING
(Serves 4 generously)
Ingredients for the dressing:
3 tablespoons of honey
3 tablespoons of wine vinegar
1 tablespoon of Thai fish sauce (nam-pla)
The finely shredded zest and juice of 1 medium orange
The finely shredded zest and juice of 2 limes
1 lemongrass stalk (tough outer leaves discarded), finely chopped
1 red chili, sliced thinly (leave the seeds in for more heat)
1 heaped tablespoon of fresh ginger, cut into thin little matchsticks
For the salad:
4 chicken breast fillets cut into thin strips
1 tablespoon of coconut oil
1/2 a Napa (Chinese) cabbage, finely shredded
1 large carrot, trimmed, peeled and cut into small matchsticks
4 oz (100g) of sugar snap peas, sliced lengthwise
A good handful of fresh basil leaves, shredded
A good handful of fresh mint leaves, shredded
2 oz (50g) of toasted flaked almonds
Combine all the dressing ingredients in a small saucepan and simmer gently for about 4-5 minutes – set aside.
Heat the coconut oil in a heavy based saute pan and stir fry the chicken over a medium heat for 6-8 minutes until cooked. Tip the dressing into the chicken and warm through over a low heat.
Combine all the other ingredients in a large bowl, add the chicken and dressing, toss thoroughly to combine and serve immediately.