The third salad in a row for my husband – I’m quite pleased with myself, because this salad turned out to be really tasty too. It’s actually cross between a stir-fry and a salad, and the marinade for the chicken becomes the sauce which turns into the salad dressing. Neat trick or what!
1 chicken breast, cut into thin strips
2 tsp peanut or vegetable oil
4 cups mixed salad leaves of choice (I used rocket, baby spinach, Chinese cabbage, lambs lettuce and romaine hearts)
1 medium tomato, chopped
1/4 cup cucumber, chopped
1 small carrot, cut or grated into matchsticks
For the marinade/sauce
1/4 cup chicken broth
1 level tsp cornflour
2 tsp soy sauce
1 clove garlic, minced (I used smoked garlic)
3/4 tsp sugar
1 tbsp rice vinegar
1 tsp toasted sesame seeds
1 tbsp roasted salted peanuts, crushed
1 rasher bacon, cooked until crisp, then crumbled
1 tbsp chopped coriander
1. Whisk together the ingredients for the marinade in a bowl and put the chicken breast strips in it. Set this aside for 10 minutes.
2. Heat the oil in a skillet. Remove the chicken from the marinade and add it to the oil (reserve the marinade).
3. Stir fry the chicken for 5 minutes on medium high heat, until it turns opaque. Now pour in the leftover marinade and turn the heat down to medium and let the sauce thicken for 2-3 minutes.
4. Turn off the heat and let the chicken cool a little.
5. Place all the salad ingredients in a bowl, add the chicken and the sauce on top. Sprinkle with any or all of the garnishes, and serve.
Verdict: Very tasty