1 lebanese cucumber - shaved with vegetable peeler into super thin slices
½ bunch of watercress - sprigs picked, washed and dried
1 cup of bean shoots
½ cup coriander leaves - chopped
½ cup fresh mint leaves - chopped
Instructions
Mix the hoisin sauce, tamari, garlic and ginger in a large bowl and add the chicken breast, tossing gently to coat the breast. Leave for five minutes to let the flavours develop.
Heat bbq grill or grilling pan to medium and grill the chicken breast for 7 - 8 minutes on each side until cooked through. Slice the chicken across the grain.
While the chicken is cooking, whisk dressing ingredients in a small bowl.
Shave the cucumber lengthways with a vegetable peeler or mandolin. Add to a large bowl with watercress, bean sprouts, coriander and mint.
Drizzle with dressing and gently toss to combine.
Serve in two bowls with slices of ginger chicken on top.
Notes
NB: If you are planning to have leftovers, store the dressing ingredients separately and dress the salad just before serving.
Recipe by My Health Zest at https://myhealthzest.com.au/asian-watercress-ginger-chicken-salad/