Asian-Inspired Chicken Salad
This chicken salad is inspired by east and southeast Asian-associated flavors of soy, ginger, sesame, and mango.
- Prep
- 18 min
- Cook
- 38 min
- Total
- 56 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
Procedure
In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
Procedure
Add chicken.
Procedure
Drizzle with salad dressing. Toss to coat.
Procedure
Arrange on 4 serving plates.
Procedure
Top with mango, if desired.
Procedure
Serve with crackers.
Photo: Nikchick · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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