Friday, June 19, 2015

Asian Style Pulled Chicken Salad


1/2 small roasted chicken or 2 roasted chicken legs
1/3 red cabbage, cored and finely sliced
1 carrot, grated or finely shredded
1/2 spring onion, finely sliced on the diagonal
1/2 red chili, halved and thinly sliced
Handful fresh coriander, roughly chopped, including stalks
Handful fresh baby spinach 
2 heaped tbsp roasted salted peanuts

1 tbsp teriyaki sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 teaspoon ginger syrup
juice from half a lime

She got inspired by a recipe found on BBC food website which she wanted to try out immediately as it sounded like a perfect meal to eat in early summer days. She roasted a whole chicken for about 70 minutes on 180 degrees Celsius seasoned by salt, ground pepper, nutmeg and paprika with knob of butter and water by herself but one can of course buy the chicken already roasted. The boyfriend helped to pull the meat and shred it. Prepare the dressing by simply whisking all the ingredients together. She extra-roasted the peanuts and the already pulled chicken meat as well to make it a bit crispier, but this is an alternative step. Cut your vegetables, mix with dressing and set aside on a plate. Add fresh coriander, sprinkle with peanuts, chilies and chicken meat. Alternatively serve with bread, noodles or rice as per your preference.
Bon Appetit!

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