Ginger-poached chicken salad

Recipes / Salads

Fragrant ginger adds a zing to poached chicken for a super healthy salad.

Recipe «Ginger-poached chicken 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: 2 x 200g chicken breasts, 500ml Massel chicken style liquid stock, 10cm piece ginger, 4 stalks celery, 2 eschalots , 200g snow peas, 1 tbsp sesame seeds, 1/2 bunch coriander , 2 tbsp Chinese black vinegar, 2 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp caster sugar, 1 mignonette lettuce.

Ingredients:

  • 2 x 200g chicken breasts 
  • 500ml Massel chicken style liquid stock 
  • 10cm piece ginger 
  • 4 stalks celery 
  • 2 eschalots 
  • 200g snow peas 
  • 1 tbsp sesame seeds 
  • 1/2 bunch coriander 
  • 2 tbsp Chinese black vinegar 
  • 2 tbsp light soy sauce 
  • 1 tsp sesame oil 
  • 1 tsp caster sugar 
  • 1 mignonette lettuce 

Instructions

  1. Place chicken and stock in a saucepan. Thinly slice 5cm from ginger, add to pan, then bring to a simmer over high heat. Reduce heat to low–medium, cover with a lid and cook for 10 minutes or until cooked through. Transfer chicken to a plate and cool slightly. Discard stock.
  2. Meanwhile, cut remaining ginger into julienne (matchsticks), then thinly slice celery and eschalots. Place in a large bowl.
  3. Bring a kettle of water to the boil. Thinly slice snow peas lengthwise and place in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain, refresh under cold water, then drain again. Add to celery mixture.
  4. Place sesame seeds in a small frying pan and cook, tossing, over medium heat for 2 minutes or until golden. Set aside.
  5. Using 2 forks, roughly shred chicken, then add to celery mixture. Pick coriander leaves and add to bowl.
  6. Place vinegar, soy sauce, sesame oil and sugar in a small bowl and whisk until sugar dissolves. Drizzle dressing over chicken mixture and gently toss to combine.
  7. Separate lettuce leaves, discarding outer leaves. Divide among plates, then spoon over chicken mixture. Scatter over sesame seeds to serve.