Bang Bang Chicken Salad

Well there is not much to say about this recipe apart from ‘WOW’. As I do every month my family and I chose a few recipes to try from our subscription of delicious magazine. This was a dish that we all decided we would all enjoy which made it easier for me.

The time came to make and was relatively easy. As chicken salads go this was quick to make, especially after my usual Saturday shopping trip, so I was very satisfied with the ease of making this dish.

Most importantly the family loved it. My wife, not a big fan of cucumber, picked a little out but still enjoyed the rest saying that we should make again minus the cucumber. One to think of for the future.

This recipe was taken from May’s edition of delicious magazine with the excerpt saying they took it from The Natural Kitchen by Jordan Bourke. A book I will look to add to my collection.

Print Recipe

Bang Bang Chicken Salad

A lovely and refreshing chicken salad with a little spice to keep things nice.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

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.