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Bang Bang Chicken Salad

A lovely and refreshing chicken salad with a little spice to keep things nice.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 4 people

Ingredients

Main dish

  • 500 ml Chicken Stock
  • 30 g Ginger finely chopped
  • 1 tsp. Black pepper corns
  • 2 Star anise
  • 1 tsp. Salt
  • 450 g chicken breasts skinless
  • 1 small cucumber halved and deseeded
  • 100 g Pak Choi finely sliced
  • 1 Large carrot coarsely grated
  • 4 Spring Onions thinly sliced
  • Handful Fresh coriander leaves roughly chopped
  • 1 red chilli deseeded and thinly sliced
  • 2 limes quartered

for the sauce

  • 150 g Peanut butter
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. Soy sauce
  • 1 tbsp. Maple syrup
  • 1 tbsp. Rice wine vinegar
  • 1 Garlic clove crushed
  • ½ tsp. freshly ginger grated

Instructions

  • Add the 30 g ginger, peppercorns, star anise and a pinch of salt to the chicken stock and bring to the boil. Bring to a rolling simmer and add the chicken breasts. Cook for about 10 minutes or slightly longer if needed until cooked. Drain the chicken and keep 120 ml of the cooking liquor and allow cooling completely. Shred the chicken when cooled.
  • In a large mixing bowl mix the sauce ingredients together along with the reserved stock and mix well to get a cream like consistency. You may not need all of the liquor. Season if required.
  • Peel the cucumber in to long strips (about 7 ½ cm) using a vegetable peeler. Mix with the pak choi, carrot spring onions, chicken, coriander and the sauce.
  • Serve in a bowl of your choice with the red chilli sprinkled on top and limes on the side for decoration ready to squeeze as desired.