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Smoked chicken salad
Smoked chicken salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flavorful and light summer salad, perfect for BBQs, picnics, or a quick meal.
Ingredients:
  • 40.00 ml jasmine tea leaves
  • 32.00 gm brown sugar
  • 1 x 7cm cinnamon stick, broken in half
  • 3/4 tsp Chinese five spice
  • 3 small (about 600g) single chicken breast fillets
  • 1 x 100g pkt sweet baby leaves with herbs
  • 2 Lebanese cucumbers, halved lengthways, diagonally sliced
  • 1 small red onion, halved, thinly sliced
  • 125.00 ml firmly packed fresh coriander leaves
  • 62.50 ml loosely packed fresh mint
  • 31.50 gm fresh lemon juice
  • 21.00 gm soy sauce
  • 18.20 gm olive oil
  • Freshly ground black pepper
Instructions:
  • Cover the wok with foil and line it with the tea mixture. Add a steaming rack and arrange the chicken breasts around the edges. Seal the wok tightly with foil and cook over medium heat for 20 minutes until the chicken is cooked through. Rest for 15 minutes before serving.
  • Combine salad leaves, cucumber, onion, coriander, and mint in a large serving bowl. Mix together lemon juice, soy sauce, and oil in a small bowl. Season with pepper to taste.
  • Slice the chicken breasts diagonally, then combine with the salad. Drizzle with dressing, toss gently to mix, and serve the salad in bowls.

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