The combination of the warm, succulent chicken and the freshly crunchy vegetables, brought together by the vibrant zingy dressing is what makes this salad a year-round favourite of ours. While it sings of Summer, it’ll also liven up the dreariest of Winter days!
Prep Time-15 minutes
Cooking time-15 minutes
Wheat free, Gluten free, Dairy free
Pre-heat oven to 200oC/Gas 6
You will need:
- 1/2 red chilli, de-seeded and finely chopped
- 1 clove garlic, crushed
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 small free-range chicken breasts, skin off
- 1 red chilli, de-seeded and roughly chopped
- 1 inch square of fresh ginger, peeled and roughly chopped
- 60g raw peanuts, roughly chopped
- 60 g smooth peanut-butter
- 200ml coconut milk
- Juice of half a lime
- 1 carrot, peeled, finely sliced into strips
- 1/4 head of red caabbage, finely sliced into strips
- 1/4 head of white cabbage, finely sliced into strips
- Small handful of mint leaves, chopped
- small handful of coriander leaves, chopped
- Handful of rocket, washed
- Place your non-stick baking tray in the oven to heat through.
- Mix all the marinade ingredients together into a thick paste. Rub into the chicken breasts.
- Place the chicken on the hot baking tray and roast in the oven for 15 minutes until chicken is cooked through.
- Meanwhile, make the dressing by placing the chilli, ginger, peanuts, peanut-butter, coconut milk and lime juice in a food processor and blend until smooth.
- Next, make the coleslaw by placing the carrot and the cabbages into a large serving bowl. Mix with the dressing (reserving 2 tablespoons).
- Slice the chicken at an angle into nice bite-sized pieces.
- Mix the rocket and herbs and place on individual plates. Top with the coleslaw. Place the still-warm chicken on top of the coleslaw. Spoon the remainder of the dressing over the chicken and the remaining cooking juices.
- Serve family-style from the table, and dish out according to the rule of palm.
Jennifer’s Tip-This dish is also fantastic with the chicken served cold. Alternatively, if you want to use ready-cooked chicken, make extra dressing and mix it with the sliced chicken before serving.
This recipe was taken from Jennifer Irvine’s ‘The Balance Diet’. Available to buy here.