Chinese Chicken Salad

How to Cook Chinese Chicken Salad

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1. Put the chicken in a pan, cover with the water and bring to a gentle simmer over medium heat. Poach for 10 minutes, until cooked through, then lift out and let it cool for 5 minutes.

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2. Whisk the rice vinegar, soy sauce, sesame oil, lime juice, ginger, garlic, peanut butter and warm water until smooth.

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3. Shred the chicken with two forks. In a large bowl, toss the napa cabbage, red cabbage, carrots, pepper, spring onions and cilantro with the dressing.

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4. Top with the chicken and almonds and toss lightly. Serve straight away.

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Keep an Eye on These

1. Cut the vegetables into thin, even strips so each forkful has a bit of everything.
2. If the dressing is too thick to pour, whisk in a little more warm water.
3. Keep the dressing and the salad apart until you are ready to eat if you are packing a lunch.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

On the Table Alongside

Steamed edamame · A clear broth · Fresh orange segments

Leftovers

Keeps in the fridge for up to 2 days, undressed. The dressing keeps for 3 days in a jar.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.