Chicken Salad with Wasabi Mayonnaise
Photography by Vanessa Wu.
Serves: 4-6
INGREDIENTS
800 grams boneless chicken thighs or breast, skin on
2 teaspoons Chinese 5 spice
sea salt and freshly ground pepper
Dressing
1⁄2 cup mayonnaise
finely grated zest and juice 1 lime
1-2 tablespoons wasabi paste
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons water
sea salt and freshly ground pepper
Salad
1⁄2 small red cabbage, thinly shaved
3 spring onions, thinly sliced
1 cup very fresh bean sprouts
small handful mint leaves
1⁄2 cup roasted peanuts, roughly chopped
METHOD
Brush the chicken with olive oil and sprinkle both sides with Chinese 5 spice, sea salt and freshly ground pepper.
Heat a sauté pan and cook the chicken until fully cooked and the juices run clear when pierced with a skewer. Drain on kitchen towels. Cool. Alternatively, place on a lined baking tray and roast in a 200 ̊C oven, basting occasionally with the pan juices.
Dressing: Whisk all the ingredients together and season.
To serve: Put the cabbage, spring onions and bean sprouts in a large bowl. Shred half the mint and add to the salad. Toss the salad with enough dressing to just coat.
To serve: Divide the salad between serving bowls. Slice the chicken thinly and arrange on top. Top with the remaining mint leaves and peanuts. Serve the remaining dressing separately.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!