Name: Chicken and bean salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 barbecued or roasted chicken, skin removed, shredded; 200 gram yellow beans, trimmed, blanched; 1 punnet cherry tomatoes, halved; 1 red onion, thinly sliced; 1/2 cup mint leaves; 1/2 cup chopped coriander; Ginger dressing; 2 tablespoon rice vinegar; 1 tablespoon mirin; 1 tablespoon soy sauce; 2 teaspoon sesame oil; 1 teaspoon finely grated fresh ginger; 1 teaspoon sugar

Chicken and bean salad

With a zingy ginger dressing and refreshing herbs, this easy salad is a great way to use leftover roast chicken.

Ingredients

1/2 barbecued or roasted chicken, skin removed, shredded

200 gram yellow beans, trimmed, blanched

1 punnet cherry tomatoes, halved

1 red onion, thinly sliced

1/2 cup mint leaves

1/2 cup chopped coriander

Ginger dressing

2 tablespoon rice vinegar

1 tablespoon mirin

1 tablespoon soy sauce

2 teaspoon sesame oil

1 teaspoon finely grated fresh ginger

1 teaspoon sugar

Method

1.In a large bowl, combine chicken, beans, tomatoes, onion, mint and coriander.

2.To make ginger dressing, in a small jug, whisk together all ingredients. Season to taste.

3.Drizzle dressing over salad just before serving.

If preferred, poach your own chicken breast in a little combined white wine and water with some slices of lemon, a few black peppercorns and some sliced coriander root – the water should be barely “shivering”. Allow 15-20 minutes per 500g.
Note

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Ingredients

Method

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