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Asian-Style Chicken Salad

It takes a little time to remove the tough outer skin from the broad beans, but it’s well worth the effort for this fresh- tasting dish – a perfect light lunch.

  • Timer Prep 20 min
    Cook 25 min
  • Chart 222.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Halve the red chillis. Juice the limes. Shell the broad beans. Slice the radish. Remove and retain the leaves from the coriander.

Method

  1. 1 Put half the chilli, half the lime juice plus the chicken stock in a large pan and bring to the boil.
  2. 2 Reduce the heat to a gentle simmer, add the chicken and poach for 12-15 minutes, until cooked through. Remove with a slotted spoon and set aside to cool.
  3. 3 Add the broad beans to the stock and simmer for 2 minutes.
  4. 4 Drain the beans, reserving some cooking liquid, and refresh under cold running water. Carefully slip the beans out of their grey skins.
  5. 5 Tear the chicken into shreds and place in a bowl. Stir in the broad beans, radishes and watercress, and scatter over the coriander.
  6. 6 De-seed and finely chop the rest of the chilli.
  7. 7 Whisk the ketjap manis with the olive oil, chilli, lime juice plus 1 tbsp of the cooking liquid, and pour over the salad. Mix well and serve.