Chicken Salad with Wasabi Mayonnaise
Photography by Vanessa Wu.
Serves: 4-6
INGREDIENTS
800 grams boneless chicken thighs or breast, skin on
2 teaspoons Chinese 5 spice
sea salt and freshly ground pepper
Dressing
1⁄2 cup mayonnaise
finely grated zest and juice 1 lime
1-2 tablespoons wasabi paste
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons water
sea salt and freshly ground pepper
Salad
1⁄2 small red cabbage, thinly shaved
3 spring onions, thinly sliced
1 cup very fresh bean sprouts
small handful mint leaves
1⁄2 cup roasted peanuts, roughly chopped
METHOD
Brush the chicken with olive oil and sprinkle both sides with Chinese 5 spice, sea salt and freshly ground pepper.
Heat a sauté pan and cook the chicken until fully cooked and the juices run clear when pierced with a skewer. Drain on kitchen towels. Cool. Alternatively, place on a lined baking tray and roast in a 200 ̊C oven, basting occasionally with the pan juices.
Dressing: Whisk all the ingredients together and season.
To serve: Put the cabbage, spring onions and bean sprouts in a large bowl. Shred half the mint and add to the salad. Toss the salad with enough dressing to just coat.
To serve: Divide the salad between serving bowls. Slice the chicken thinly and arrange on top. Top with the remaining mint leaves and peanuts. Serve the remaining dressing separately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.