Chicken Salad with an Asian twist – Lizet Hartley

Lizet Hartley's Chicken Salad with an Asian twist

Lizet Hartley’s Chicken Salad with an Asian twist

All you need is…

Salad
125g skinless chicken, sliced very thinly
half a cup sesame seeds
1½ cups apple juice
2cm piece of ginger, peeled
¼ deseeded red chilli
selection of lettuce leaves (I used the Asian Mix from P ‘n P)
red cabbage, sliced very thinly
carrots, grated or peeled into ribbons with a veggie peeler
cucumber, sliced thinly or peeled into ribbons with a veggie peeler
spring onions
cashew nuts, toasted lightly in a dry frying pan until golden
vegetable oil for frying

Dressing
2 Tbs apple juice
1 Tbs of the apple juice reduction
1 Tbs vegetable oil
½ tsp grated ginger
⅛ tsp deseeded fresh red chilli, finely chopped (I like it hot, so I make it a quarter teaspoon!)
1 Tbs dark soy sauce
½ tsp sesame oil
1 Tbs white wine vinegar
¼ tsp crushed garlic
1 Tbs coriander leaves, finely chopped
generous pinch of salt

What you’ll do
Pour the apple juice in a small saucepan, add the thumb of ginger and quarter chilli and boil, uncovered, until the juice has reduced to 3 tablespoons and is thick and syrupy. (Reserve 1 Tbs of the apple juice reduction for the salad dressing.) Toss the chicken in the remaining juice reduction. Remove, sprinkle with salt and coat with sesame seeds.

Fry in vegetable oil until golden and cooked through. As the chicken is thinly sliced, it takes mere minutes. (Take care not to stir the chicken or too much of the sesame seeds will come off. Fry until golden on one side and then flip over.) Add any remaining apple reduction that you tossed the chicken in to the pan towards the end of cooking. Remove chicken and set aside. Mix dressing ingredients. Toss veggies together, top with chicken, scatter over cashews and serve with the dressing.

Serves 2, preparation time 15 min, cooking 15 min

Michael’s wine recommendation – CLICK HERE

Zevenwacht Sauvignon Blanc 2014

Zevenwacht Sauvignon Blanc 2014

Lizet Hartley

Lizet Hartley

Lizet Hartley is one of my favourite food bloggers, her website is beautiful, her food is real nostalgia stuff. Food from the heart. She says, “I’m a freelance recipe developer, food stylist and food and lifestyle writer. Melkkos & Merlot is my blog baby, my space where I play with new recipes, old favourites and my camera.” Her blog converts easily between English and Afrikaans at the click of a button, is well worth a visit. Subscribe to her newsletter, it is a joy.  CLICK HERE.

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November 14th, 2014|Categories: Recipes|Tags: , , |