a pea leaf chicken and sprout salad
Author: 
Recipe type: salad
Cuisine: asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
aiming for zing, and fresh flavours, an adaptation on earlier watercress salad recipe, but with accoutrements
Ingredients
  • 40 g pea leaves, washed and dried
  • 2 cups of bean shoots
  • 1 carrot thinly sliced with a vegetable peeler (you will need a good quality one to get through the whole of the tough carrot)
  • 1 cucumber thinly sliced with a vegetable peeler
  • 1 cup of coriander, chopped
  • 1 cup of mint leaves sliced and diced
  • 1 - 2 chicken thigh fillets
  • DRESSING
  • ¼ cup hoisin sauce
  • 1 tbsp tamari
  • 1 clove of garlic finely grated
  • 1 tsp of ginger finely grated
  • 1 tbsp sweet chilli sauce or fish sauce
  • 1 tbsp of lime or lemon juice
  • TO SERVE
  • 1 - 2 tbsp of chopped peanuts or cashews (I used almonds, but I think any kind of nut or seed would be lovely)
Instructions
  1. Bake chicken at 200 degrees C until cooked through (approx 20 mins?)
  2. Allow to cool or refrigerate overnight
  3. Pile all salad ingredients into a large bowl
  4. Dice chicken and add to the bowl
  5. Combine dressing ingredients
  6. Pour over salad and mix well to thoroughly combine
  7. Serve and sprinkle with choppe3d nuts or seeds
Recipe by My Health Zest at https://myhealthzest.com.au/pea-leaf-chicken-sprout-salad/