Chicken Salad with Sugar Snap Peas
A delicious and fresh chicken salad incorporating sugar snap peas, Vietnamese coriander, and shallots. Tips: – Try swapping out the sugar snap peas for carrot, papaya, kohlrabi, daikon, courgettes (zucchini), mangetout (snow peas) or a combination of your favourites. – You can use the chicken stock to make a your Hainanese Chicken!
4
Servings
20
Prep (min)
80
Cook (min)
medium
Difficulty
Ingredients
-
Whole corn-fed, free-range, organic chicken
–
1.5
kg
-
Sugar snap peas
–
400.0
g
-
Radishes
–
10.0
-
Vietnamese coriander
–
10.0
sprigs
-
Coriander
–
1.0
handful
-
Pistachios
–
1.0
handful
-
Pomegranate
–
0.0
-
Round shallots
–
4.0
-
Cider vinegar
–
3.0
tablespoons
-
Caster sugar
–
1.0
tablespoon
-
Sea salt
–
1.0
pinch
-
Black pepper
–
1.0
pinch
-
Crushed pistachios
–
5.0
tablespoons
-
Bird's eye chillies
–
3.0
-
Garlic clove
–
1.0
-
Maple syrup
–
3.0
tablespoons
-
Lime juice
–
5.0
tablespoons
-
Fish sauce
–
5.0
tablespoons
-
Prawn crackers
–
0.0
Instructions
-
1
Fill a large saucepan with boiling water, season with salt and add the chicken. Poach for 60–80 minutes until cooked through.
-
2
Mix together all the dressing ingredients in a jar and shake well. Adjust seasoning to taste.
-
3
Mix shallots with vinegar, sugar, salt and pepper. Let sit for 20 minutes.
-
4
In a salad bowl, mix radishes, sugar snap peas, and any other vegetables with Vietnamese coriander.
-
5
Once chicken is cooked and cooled, tear off the meat and add to the salad bowl with pickled shallots and juices.
-
6
Toss salad with dressing, garnish with coriander, pistachios, and pomegranate seeds, and serve with prawn crackers.
Nutrition
Per serving