Ash’s KitchenTHE RECIPE COLLECTIONGood food, kept close.

Back to the collection

SALADS

Bang bang chicken salad

Recipe from Annabel Langbein

Serves 6

Bang bang chicken salad

Ingredients

For the salad
3 Chicken breasts, poached, chicken shredded and cut into bite-sized chunks
2 Celery stalks, thinly sliced
2 Spring onions, thinly sliced
1 Green pepper, thinly sliced
½ Telegraph cucumber, deseeded and sliced, or a handful of snow peas, coarsely chopped
¼ Small cabbage, finely chopped
1 cup Mint leaves, torn; or use coriander leaves
½ cup Roasted peanuts, coarsely chopped
For the satay dressing
½ cup Boiling water
½ cup Crunchy peanut butter, salted
¼ cup Lime juice, or lemon juice
2 Tbsp Sweet chilli sauce
1 Tbsp Soy sauce, or tamari
1 tsp Fresh ginger, finely grated
½ tsp Chilli flakes

Method

1
For the Satay Dressing, stir together boiling water and peanut butter in a mixing bowl, then stir in all other ingredients.
2
Combine chicken and dressing in a large serving bowl and toss to coat.
3
Add all remaining ingredients, reserving a few nuts and herbs, and toss to combine. Serve garnished with reserved nuts and herbs.

View the original recipe

Ash’s KitchenCollected with care. Made to be cooked.

Bang bang chicken salad | Ash’s Kitchen