Warm chicken, green bean and mushroom salad

Recipes / Salads

Win the midweek dinner dash with this fast and fresh warm chicken salad -- ready in just 30 minutes!

Recipe «Warm chicken, green bean and mushroom salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken breasts, 3cm piece ginger, 2 cloves garlic, 35g sesame seeds, 80ml mirin , 60ml soy sauce, 2 tsp sesame oil, 1 1/2 tbsp peanut oil , 100g Swiss brown mushrooms, 150g oyster mushrooms, 400g green beans, 150g snow peas, 1/2 bunch chives.

Ingredients:

  • 4 chicken breasts 
  • 3cm piece ginger 
  • 2 cloves garlic 
  • 35g sesame seeds 
  • 80ml mirin 
  • 60ml soy sauce 
  • 2 tsp sesame oil 
  • 1 1/2 tbsp peanut oil 
  • 100g Swiss brown mushrooms 
  • 150g oyster mushrooms 
  • 400g green beans 
  • 150g snow peas 
  • 1/2 bunch chives 

Instructions

  1. Place 2L warm water in a large saucepan. Add chicken and place over high heat. Peel and thinly slice ginger and garlic, add to pan, then season with salt and pepper. Bring to the boil. Reduce heat to medium and bring mixture to a gentle simmer. Cook for 5 minutes or until chicken is cooked through.
  2. Meanwhile, to make dressing, place sesame seeds in a large frying pan over medium heat and cook, stirring, for 2 minutes or until light golden. Transfer to a large bowl, reserving pan.
  3. Using a slotted spoon, remove chicken and cool for 5 minutes; keep stock in pan at a simmer. Add mirin, soy sauce, sesame oil and 60ml (1/4 cup) stock to sesame seeds.
  4. Heat 1 tablespoon peanut oil in reserved pan over high heat. Add Swiss brown mushrooms and cook, tossing, for 4 minutes or until golden. Transfer to a plate. Heat remaining 2 teaspoons peanut oil, add oyster mushrooms, then cook, tossing, for 1 minute or until light golden. Add to plate.
  5. Trim beans and snow peas, then, using a bean slicer or knife, thinly slice lengthwise. Add to simmering stock and cook for 30 seconds or until tender. Strain through a fine sieve into a bowl. Reserve stock for another use.
  6. Shred chicken, then add to dressing with mushrooms, beans and snow peas. Gently toss to combine.
  7. Divide salad among bowls. Cut chives into 2cm lengths. Scatter over to serve.