bang bang chicken salad
- 2 tablespoons vegetable oil
- 1 tablespoon lightly crushed sichuan peppercorns
- 3 x 180g (6½ oz) chicken breast fillets, trimmed
- sea salt flakes
- 5 cups (400g/14 oz) shredded wombok (chinese cabbage)
- 2 carrots, peeled and shredded using a julienne peeler
- 2 lebanese cucumbers, peeled lengthways into strips
- 1 cup (16g/½ oz) mint leaves
- 1 cup (16g/½ oz) coriander (cilantro) leaves
- 1–2 long red chillies, seeds removed and finely sliced lengthways
- ½ cup (55g/2 oz) roasted salted peanuts
- extra wombok leaves (optional) and lime wedges, to serve
zingy soy dressing
- ⅓ cup (80ml/2½ fl oz) lime juice
- ¼ cup (60ml/2 fl oz) light soy sauce
- 1½ tablespoons caster (superfine) sugar
- Heat a large non-stick frying pan over medium–high heat. Add the oil and peppercorns and cook for 10 seconds or until fragrant.
- Add the chicken and cook for 1 minute, then turn over. Cover with a tight-fitting lid and reduce the heat to low. Cook for 6 minutes or until the chicken is just cooked through. Allow to stand for 5 minutes, then shred the chicken and return to the pan. Sprinkle with salt and toss to combine with the peppercorns.
- To make the zingy soy dressing, combine the lime juice, soy sauce and sugar.
- To assemble the salad, combine the wombok, carrot, cucumber, mint, coriander, chilli and peanuts. Spoon over the dressing and toss to coat. Arrange the salad in extra wombok leaves, if desired, on serving plates. Top with the chicken and serve with lime wedges. Serves 4
Cook’s note:
It’s worth seeking out sichuan peppercorns for this salad. They add a numbing spiciness that makes the dish unique.
© DONNA HAY GROUP
