Asian watercress salad

Cooking Salads Asian watercress salad

This Asian-style chicken salad is bursting with the fresh flavours of mint, sweet chilli and ginger.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Whisk together the lime juice, tamari, sweet chilli sauce and ginger in a small bowl.
  2. Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Place in a large bowl along with the watercress, bean sprouts, coriander and mint. Drizzle with dressing and gently toss to combine. Divide salad among serving plates and sprinkle with peanuts. Serve topped with the chargrilled chicken breast with ginger.

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1 tbsp fresh lime juice
1 tbsp tamari
1 tbsp sweet chilli sauce
1/2 tsp finely grated fresh ginger
1 large Lebanese cucumber
1 bunch watercress, sprigs picked, washed, dried
120g bean sprouts, trimmed
1 cup fresh coriander leaves
1 cup fresh mint leaves
2 tbsp unsalted roasted peanuts, coarsely chopped
Chargrilled chicken breast with ginger

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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