After all the hedonistic, rich and unctuous food (great words there!) that I have eaten lately, I felt a real need to eat something healthy . . . but somewhat crunchy . . . (no, not potato crisps)
Something tasty and moreish, but also good for me . . .
I picked up some tasty looking bean and udon radish sprouts at the shops . . .
And with a few additions, I ended up with a tasty salad that quite, quite fit the bill completely.
It almost felt bad, it was so good, but . . .
well, you decide for yourself. Good or bad?
*Bang Bang Chicken Salad*
This delicious salad can be made with leftover cooked chicken salad, or you can do as I do and poach fresh chicken to be used in it instead. I just love the dressing, with it’s peanut/Thai flavours. You almost feel like you are eating something naughty when you are eating it, but it’s salad, so it has to be good for you, right?
For the Chicken:
4 boneless skinless chicken breasts
1/2 cup white wine
1 shallot, peeled and sliced
1 bay leaf
1/2 tsp cayenne pepper
2 tsp salt
1 celery stalk with leaves
For the Dressing:
200g smooth peanut butter
4 TBS toasted sesame oil
3 TBS vegetable oil
2 TBS sweet chili sauce
2 TBS lime juice
sea salt to taste
1/2 tsp cayenne pepper, or to taste
For the Salad:
1 TBS sesame seeds, toasted
1 cucumber, peeled, quartered, seeded and cut into thin diagonal slices
4 medium carrots, peeled and cut into thin strips
(I use a vegetable peeler)
100g bean sprouts
1 small handful of udon radish sprouts
4 spring onions, trimmed and cut into thin diagonal slices
Place the chicken into a large saucepan. Add the remaining ingredients, including enough water to barely cover it. Poke it all over with a sharp knife. Bring to the boil, then cover it and remove it from the heat. Let stand until cooked through and the juices run clear. Remove from the liquid and shred.
To make the dressing, warm the peanut butter, sesame oil, and vegetable oil together, whisking until the peanut butter is melted and all are combined. Whisk in the remaining ingredients. Taste for seasoning and adjust as necessary.
Place the salad ingredients in a large bowl, except for the toasted sesame seeds.. Add the shredded cooked chicken and toss all together well, along with a squeeze of lime juice. Drizzle with the dressing and scatter with the sesame seeds. Serve immediately.
Don’t forget to put your halo on when you are eating it, coz . . . really, this is quite healthy . . .