I first made this salad because I wanted to spiralize everything in sight. Cucumbers seemed like a good idea and in fact spiralize beautifully. I’ve done this salad a few times now and have also chopped the cucumber using a slicing blade in my food processor. Both are good. In fact this salad is properly, grown up delicious.
We were having a dinner party with someone with coeliac disease and lactose intolerance, a confirmed carnivore and 2 pescetarians. Yes. I like a challenge. So on that occasion, I made the exact recipe except using sushi grade tuna in place of the chicken. It is also possible to mix up the leaves you use once you keep the cucumber constant.
Salad with Asian Chicken – Serves 4
Start with chopping the chicken and letting it sit in its marinade for at least an hour. After this time heat a large frying pan until very hot but with no oil or anything. Brown the chicken pieces and chuck in all the marinade at the very end. Allow to cool.
3 chicken breasts (cut into bite sized pieces)
1.5 tbsp toasted sesame oil
1 clove garlic pressed
2 tbsp soy sauce
2 tbsp chopped chadon bene or coriander
1 grated thumb fresh ginger
2 large cucumbers (spiralized or thinly sliced into ribbons)
small head pak choi (roughly chopped)
handful kale (roughly chopped)
4 salad onions (chopped small)
3 tbsp dry roasted (in frying pan) sesame seeds for sprinkling
Mix all the ingredients except the sesame seeds and then toss with the vinaigrette. Really mix this well. I used my hands.
5 tbsp sesame oil
2 tbsp toasted sesame oil
juice of 2 limes
1 tbsp honey
1 tsp salt
Artfully assemble all the salad elements sprinkling on the toasted sesame seeds at the last moment.