chicnese chicken salad

I’ve had so many requests for salads lately (all from JHB I might tell you) so I thought I’d try this one. It was really tasty and took about 15 minutes start to finish. This is enough for 2 so double it if you need to.

What you need

50ml white wine vinegar
50ml olive oil
30ml sesame oil
1 heaped tablespoon honey
splash of light soy sauce
1 teaspoon dry mustard
pinch of salt

2/3 chicken breasts cooked (poach in water for 5 minutes)
1 small chinese cabbage shredded
1 large carrot finely sliced (Use a potato peeler and then slice)
1 bunch small spring onions finely sliced
1 iceberg lettuce shredded

Oyster sauce

The process

Add all of the dressing ingredients, oils, honey, soy, mustard and salt to a bowl and whisk furiously until they have emulsified. if you have a hand held whizzer(not sure what they are called) use that.

Take the cooked chicken and slice into very thing slices across the gran and then pull the pieces apart to shred well.

Place all of the salad ingredients, along with the chicken into a large bowl and pour over the dressing.

Toss it or mix it with your hands to ensure that all of the leaves are coated with the dressing.

Place a generous amount on each plate and add a little oyster sauce on the top.

Its really yummy, serve with warm, crisp french loaf.

You can also sprinkle over some sesame seeds or add a little finely sliced red chilli to spice it up a bit or a few finely sliced pieces of pear or mango for a really good light lunch in the sun for those in JHB!