Ginger chicken and baby corn salad

Cooking Salads Ginger chicken and baby corn salad

Chicken is given an international twist in this crunchy, colourful salad thats so easy to make and budget-friendly, too.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Place the chicken, ginger and bay leaves in a saucepan. Cover with cold water. Gently bring to the boil, reduce heat and simmer for 5 minutes. Cover and remove from heat and set aside for 30 minutes.
  2. In a large bowl, combine the bean shoots, baby corn, snake beans, cucumber and basil. Use a mortar and pestle to crush the chillies, garlic, peanuts and salt to form a rough paste. Add 1/4 cup (60ml) water and mix to combine. Pour the peanut dressing over the salad and toss to combine.
  3. Shred the chicken and toss through the baby corn salad.

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3 chicken breast fillets
5cm piece fresh ginger, peeled
2 Masterfoods dried bay leaves
100g pkt bean shoots, trimmed
2 x 125g pkts baby corn, sliced
1 bunch snake beans, sliced
1 Lebanese cucumber, finely chopped
1 bunch fresh Thai basil, leaves picked
1 large red chilli, chopped
1 small green chilli, chopped
2 garlic cloves
1/4 cup roasted peanuts
1 tsp salt

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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