Asian Chicken Salad

We love this quick and nutritious midweek salad recipe that is easily modified to cater for the veg and salad ingredients you have available.
Serves: 2
Ingredients
1 Chicken Breast
A little Olive Oil
1 Medium Carrot
Cucumber about 3 inches long
4 spring onions
Enough salad leaves or shredded lettuce for two (such as Chinese leaves or hearts of romaine)
2 Tbsp Peanut Butter
2 Tbsp Soy Sauce
1-2 Tbsp Sweet Chilli Sauce
3-5 Tbsp Sweet Fruit Juice (such as pineapple or apple)

Method

• Wash the chicken breast, rub lightly with olive oil and steam in a steamer (or on an upturned tea plate in a saucepan with a tight fitting lid and a small amount of water) for 10-15 minutes until gently cooked through.
• Allow the chicken to cool slightly then shred with two forks and set aside.
• Slice the carrot, cucumber & spring onions very finely into string-like, 3 inch pieces.
• Pile the salad leaves onto two plates and season with a little sea salt.
• Stack the vegetable strings into a pile in the middle of the salad.
• Now mix together the peanut butter, soy sauce and 1-2 Tbsp of the chilli sauce (depending on taste) in a small pan and slowly bring to a simmer mixing all the time. If it thickens too quickly add a Tbsp fruit juice.
• When just starting to bubble, add enough fruit juice to create a single cream consistency.
• Continue to heat until warmed through, don’t over heat and if it thickens too much add more fruit juice.
• Dribble the sauce over the vegetables and top with the shredded chicken.
• Serve with chopsticks and prawn crackers.

Tags: chicken, carrots, cucumber, spring onions, salad