Asian Chicken Salad with Creamy Dressing
I adore simple meals which take basic ingredients and transform them into balanced perfection! This salad is proof that, with a little bit of thought and care, deliciousness really can come from leftovers - especially when you have a well-stocked store-cupboard. And the salad is made even better with this versatile dressing; it’s creamy, nutritious and egg-free.
Ingredients
- 2 chicken breasts (supremes, no skin)
- 2 tsp Chinese five spice
- 2 tsp sesame oil
- 1 tbsp coconut aminos, or tamari soy sauce (if soy free use coconut aminos I recommed the brand Rayners if using coconut aminos)
- 2 tbsp maple syrup, honey, or agave nectar
- 2 tbsp orange juice, freshly squeezed
- white sesame seeds
- sea salt or Herbamare
- white pepper
- 1/4 white cabbage, core & outer layer removed andshredded
- 4 carrots, peeled, then spiralised or julienned
- 2 courgettes, spiralised or julienned (if julienning then I recommend removing the seeds first)
- 1 large handful fresh coriander, chopped
Dressing
- 3 tbsp walnut or light olive oil
- 4 tbsp orange juice, freshly squeezed
- 4 tbsp cashew, peanut, or sunflower butter (see myrelationshipwithfood.com for the recipe for sunflower seed butter)
- 2 tbsp maple syrup, honey, or agave nectar
- 1 tsp Dijon mustard
- 3 tbsp sushi seasoning vinegar or mirim
- sea salt or Herbamare
- black pepper
Garnish
- fresh coriander
- cashew nuts, toasted
- white and black sesame seeds, toasted
Instructions
- Using a sharp knife, slice your chicken breasts into 1.5cm strips – I find it easiest to do this if you cut across the natural “grain” of the chicken.
- In a medium bowl, whisk together the Chinese 5 spice, sea salt, white pepper, sesame oil, soy/tamari sauce or coconut aminos, maple syrup/agave/honey and orange juice until well combined, then add the chicken strips and toss well to coat thoroughly.
- Place a large, non-stick pan over a high heat and, when hot, add half of the chicken strips and cook, tossing frequently to ensure that the strips are golden all over – this should take around 5-7 minutes. Transfer the chicken to a warm plate, then sprinkle with some white sesame seeds.
- Wipe down the pan with kitchen paper to remove any remaining sauce, then place it back over the heat and cook the remaining chicken as before, then add it to the plate with the first batch and sprinkle with white sesame seeds. Set aside to cool.
- In a large bowl, combine the shredded cabbage with the prepared carrots and courgettes and toss well to mix. Then add the coriander.
- Place all your dressing ingredients, into a separate bowl and whisk together until thoroughly combined.
- Pour the dressing over the vegetables, and, using your hands, two forks, or a spoon, toss everything together, ensuring that the vegetables are evenly coated in the dressing.
- Take ¾ of your cooked chicken and, if needed, cut it up into smaller, bite size pieces, then toss it into the dressed salad.
- Tip the salad onto your serving platter, garnish with the remaining chicken strips, then sprinkle over the toasted cashew nuts with the black and white sesame seeds.
- Enjoy!
Notes
LISA’S TIP - The marinade gives the chicken the most delicious flavour and I highly recommend leaving the chicken to marinate for as long as you can for the flavours to intensify – overnight would be ideal. If you are spiralizing or julienning your vegetables, then don’t throw away any leftovers – they are delicious to snack on! Using shredded vegetables instead of noodles as a base for this salad means that it’s lighter, lower in carbs and a great way of getting in some of your 5-a-day! If you do want to make it more substantial, then cooked egg or rice noodles make a lovely addition – and if you like a little heat, then chilli in oil (or chopped fresh chilli) can also be added. And don’t think you have to stick with chicken! Turkey, salmon, or tofu all made delicious alternatives. You can make this salad, complete with dressing, the day before and keep it in the fridge until you’re ready to serve.
