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.

Recipe «Ginger chicken and baby corn salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.