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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