My hubby and I love fresh, fragrant food full of flavour and this Jamie Oliver Asian chicken salad is SO delicious we devoured it within minutes and then mopped up the lime, soy and chilli dressing. YUM! The recipe calls for half a roast chicken which you can cook yourself at home, or if you’re a bit pushed for time like I was, you can pick up a free range roast chicken at the supermarket. Too easy!
This salad can be enjoyed as a light meal and also works as a yummy side dish. It would be a big hit at barbecues this Summer.
*This recipe is adapted from the Woolworths website
1.5 kg free range whole chicken (You only need half, so you can also poach a chicken breast or two if preferred)
Sea salt and freshly ground black pepper
1/2 tsp dried chilli flakes
1 tsp coriander seeds, crushed
Handful of unsalted peanuts
Juice of two limes
Extra virgin olive oil
1 tsp sesame oil
1 tbs low salt soy sauce
1/2 tsp light soft brown sugar
1-2 fresh red chillies, deseeded, finely chopped
1 bunch spring onions, trimmed
1 large or 2 small lettuces, soft, round or cos, washed and spun dry
Large bunch of coriander and mint each
1 small cucumber
1. Preheat the oven to 180 degrees celsius. In a roasting tray, sprinkle the chicken with a pinch of salt and pepper, the dried chilli and coriander seeds. Drizzle with olive oil and rub all over the bird. Cook for around 1 hour 15 minutes, or until golden and cooked through, basting the chicken every now and then. To check it’s cooked, insert a skewer into the thickest part of the thigh. If the juices run clear, it’s done.
2. Meanwhile, roast the peanuts in the oven for about 15 minutes, or until smelling fantastic. Roughly chop them and put aside.
3. Once cooked, leave the chicken to rest for 30 minutes. While you wait, squeeze the lime juice into a bowl and top with an equal amount of extra virgin olive oil. Add the sesame oil, soy sauce, sugar and chopped chilli, then mix well. Finely slice the spring onions and roughly chop the lettuce. Scatter over a large serving platter and pick over the herb leaves. Use a fork to scrape down the length of the cucumber (this will help it to absorb the dressing), then cut it in half lengthways and scrape out the seeds. Finely slice it and add to the platter.
4. Shred or pull the meat apart using two forks, and add half of it to the bowl (save the rest for another recipe). Drizzle over the dressing and use your hands to toss everything together until evenly coated. Sprinkle over the toasted peanuts and tuck in.
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What are your favourite Summer salads and sides?0