Recipe for an Asian inspired chicken salad – with delicious veggies and a delicious homemade dressing


125g skinless chicken, sliced very thinly
half a cup sesame seeds
1½ cups apple juice
2cm piece of ginger, peeled
¼ deseeded red chilli
selection of lettuce leaves (I used the Asian Mix from P ‘n P)
red cabbage, sliced very thinly
carrots, grated or peeled into ribbons with a veggie peeler
cucumber, sliced thinly or peeled into ribbons with a veggie peeler
spring onions
cashew nuts, toasted lightly in a dry frying pan until golden
vegetable oil for frying

2 tbs apple juice
1 tbs of the apple juice reduction
1 tbs vegetable oil
½ tsp grated ginger
? tsp deseeded fresh red chilli, finely chopped (I like it hot, so I make it a quarter teaspoon!)
1 tbs dark soy sauce
½ tsp sesame oil
1 tbs white wine vinegar
¼ tsp crushed garlic
1 tbs coriander leaves, finely chopped
generous pinch of salt

How to
Pour the apple juice in a small saucepan, add the thumb of ginger and quarter chilli and boil, uncovered, until the juice has reduced to 3 tablespoons and is thick and syrupy. (Reserve 1 tbs of the apple juice reduction for the salad dressing.)

Toss the chicken in the remaining juice reduction. Remove, sprinkle with salt and coat with sesame seeds.

Fry in vegetable oil until golden and cooked through. As the chicken is thinly sliced, it takes mere minutes. (Take care not to stir the chicken or too much of the sesame seeds will come off.

Fry until golden on one side and then flip over.) Add any remaining apple reduction that you tossed the chicken in to the pan towards the end of cooking.

Remove chicken and set aside. Mix dressing ingredients.

Toss veggies together, top with chicken, scatter over cashews and serve with the dressing.

You can replace the chicken with beef strips, turkey or prawns. Or go veggie and leave the meat out altogether.

To make this a more substantial meal, wrap this salad in some rice wrappers. Available at most big supermarkets, they look like sheets of glass. But soak then in water for just a few seconds and they turn snow white and soft. So gorgeous to wrap fresh, spicy things up in.


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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.