Ginger Chicken Salad
In this Asian-inspired salad, the crisp pepperiness of watercress and the spicy crunch of radish is countered by the tangy sweetness of ginger and shallot dressing. The addition of poached chicken makes this salad a complete and healthy meal.
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt
- 2-inch piece of ginger, peeled
- 1 large shallot
- 4 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- ½ teaspoon sugar
- 1 cucumber, halved lengthwise, seeded and thinly sliced
- 1 bunch radishes, thinly sliced
- 1 teaspoon Asian chili sauce
- 1 bunch watercress, trimmed
- Juice of 1 lime
Instructions
- Place chicken in a medium pot and fill with water until chicken is just covered.
- Add 1 tablespoon salt.
- Bring to a simmer over medium heat and cook until chicken is firm, about 15 minutes.
- Prepare a bowl of salted ice water.
- Drain the chicken and place into ice water for about 30 seconds to stop the cooking.
- Drain again.
- Grate ginger and shallot into a small bowl.
- Stir in 3 tablespoons peanut oil, sesame oil and ¼ teaspoon each sugar and salt.
- Toss the cucumber and radishes with the chili sauce, ¾ teaspoon salt, tablespoon peanut oil and ¼ teaspoon sugar into a large bowl.
- Add the watercress and toss.
- Divide the salad among the plates.
- Slice chicken and add to the plates.
- Top with ginger mixture and drizzle with lime juice.
Time: 60 minutes
Servings: 4
