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Chicken salad with sugar snap peas, Vietnamese coriander & shallots
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Effortlessly elevate your weeknight dinner with this crowd-pleasing celebration salad. Utilize leftover or store-bought rotisserie chicken for a quick and tasty meal. Prep veggies ahead for easy assembly.
Ingredients:
  • 1.5k g (3lb 5oz) whole corn-fed, free-range, organic chicken
  • 400 g sugar snap peas thinly sliced lengthways
  • 10 radishes thinly sliced
  • 10 Vietnamese coriander (cilantro) sprigs leaves picked (or Thai basil, mint or coriander), roughly snipped
  • 1 small handful of coriander (cilantro) roughly chopped
  • 1 handful of pistachios roughly chopped
  • ½ a pomegranate seeds removed (optional)
  • 4 round shallots sliced as thinly as possible
  • 3 tablespoons cider vinegar
  • 1 tablespoon caster (superfine) sugar
  • 1 pinch of sea salt
  • 1 pinch of freshly ground black pepper
  • 5 tablespoons crushed pistachios
  • 3 bird’s eye chillies deseeded and finely chopped
  • 1 garlic clove finely chopped
  • 3 tablespoons maple syrup
  • 5 tablespoons lime juice (from about 2–3 limes)
  • 5 tablespoons fish sauce
  • prawn crackers
Instructions:
  • In a very large saucepan, combine 3 litres (100 fl oz/12½ cups) of boiling water with salt. Add the chicken and simmer covered for 60-80 minutes until fully cooked. In the meantime, prepare the dressing by combining all remaining ingredients in a jar and shaking well. Adjust the taste to your liking. Make a shallot pickle by mixing shallots with vinegar, sugar, salt, and pepper in a small bowl. Let sit for 20 minutes. In a salad bowl, combine radishes, sugar snap peas, and any other veggies you prefer. Add Vietnamese coriander. Once chicken is cooked, let it cool, then shred the meat and season with pepper. Add to the salad bowl along with pickled shallots and their juices. Just before serving, toss the salad with the dressing and garnish with coriander, pistachios, and pomegranate seeds. Serve with prawn crackers and a squeeze of ketchup. Enjoy your meal!

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