Try this crunchy, refreshing salad. Packed with protein and Asian flavours, it’s as tasty as it is pretty.
This article was originally published on Chatelaine.com.
Gwyneth’s Chinese chicken salad
Prep time 20 minutes
Total time 1 hour
Makes 2 servings
Ingredients:
4 pieces fresh ginger, coin-sized
2 garlic cloves, crushed
6 green onions, 2 crushed and 4 cut into matchsticks
1 small star anise
1 tsp Chinese five-spice powder
4 cups water
2 skinless, bone-in chicken breasts
1 romaine heart, finely shredded
2 heads endive, finely shredded
handful snow peas, cut into matchsticks
3 tbsp coarsely chopped cilantro
1/4 tsp minced red chili (optional), optional
1/8 tsp toasted black sesame seeds
Dressing:
3 tbsp hoisin sauce
1/3 cup cold-pressed untoasted sesame oil
1 tbsp rice vinegar
1/4 cup water
Method:
1. Combine ginger with garlic, two crushed green onions, star anise and five-spice powder with water in a large pot. Bring to a boil, then reduce heat to medium-low. Simmer for five minutes. Set a steamer above the mixture and steam the chicken breasts for fourty-five minutes. Set the chicken aside until its cool enough to handle, then shred the meat with your fingers, discarding bones.
2. Combine chicken with remaining four sliced green onions, romaine, endive, snow peas, carrot, cilantro, chili and sesame seeds in a large bowl. Toss with as much Chinese Chicken Salad Dressing as you like.
For the dressing:
1. Whisk hoisin with oil, vinegar and water in a small bowl. Use right away or store in a jar and refrigerate up to a week.
Calories 222 | Protein 38 g | Carbohydrates 10 g | Fat 3 g | Fibre 5 g | Sodium 121 mg
Salad dressing: Calories 58 | Carbohydrates 2 g | Fat 6 g | Sodium 60 mg