Asian Shredded chicken salad

This delicious salad is the perfect balance of sweet, sour, salty, and spicy. Whether you’re serving it as a refreshing side or a light main, this salad brings a fresh, delicious and healthy option to your table on a warm summer’s day.

Ingredients

For the Dressing

• 1 tbsp rice wine vinegar
• 1 + 1/2 tbsp fish sauce
• 1 tbsp sesame oil
• 1 tsp soy sauce
• Juice of 1 lime
• 1/2 a chilli, finely chopped
• 1 generous tsp of honey

For the Salad

• 1 red chilli
• 1 pack of mange tout, cut into this strips
• 1/2 a red cabbage, finely sliced
• 1 large carrot, peeled into ribbons
• 1 bunch of spring onions, finely chopped
• 1 handful of roasted peanuts, lightly crushed
• Handful of coriander
• Good pinch of fresh mint

For the chicken

• 1 whole chicken
• 2 tbsp of olive oil
• Salt

Method

1. Start by preheating your oven to 180°. For this recipe we used the Gaggenau 400 series oven on top and bottom heat with the rotisserie spit. The spit is set up on the tray with a rod that inserts into the back of the oven, providing the winding mechanism to turn the rotisserie. If you don’t have an oven with a rotisserie function, traditional roasting works perfectly well, however cooking times will need to be increased.
2. Rub the chicken with olive oil and a good dose of Maldon sea salt before mounting onto the rotisserie spit and roast for 30 minutes, then increase the temperature to 220°C for approximately 20 minutes or until the skin is golden and crispy.
3. While the chicken is cooking you can begin preparing the salad. Start by combining the fish sauce, rice wine vinegar, sesame oil, soy sauce, lime juice, honey and finely chopped chilli in a bowl to make the dressing, the quantities of each can be adjusted to taste.
4. Then in a large mixing bowl add thin strips of mange tout, finely sliced 1/2 medium red cabbage, ribboned carrot (using a peeler, then cut lengthways again for thinner slices) and finely chopped spring onions. Mix together and add the dressing, tossing further until everything is well combined.
5. When the chicken is ready, remove it from the rotisserie spit and remove the breasts, legs and any extra meat. Shred the chicken by hand with two forks. Or if you want a really quick option, buy the rotisserie cooked chicken instead.
6. Add the shredded chicken into the salad and toss again to combine.
7. Transfer the salad to a serving dish of your choice and sprinkle the crushed peanuts, fresh coriander and a little mint on top.
8. Enjoy!

Images by HM

Tableware by John Julian

Serving platter by Burleigh

Linen by Gayle Warwick