Ginger Poached Chicken Salad with Cucumber, Mint, Coriander and Sesame

20 min
350 calories

Who says you don't make friends with salad? This low carb recipe is packed with moist ginger poached chicken, a black vinegar and sesame dressing, bright herby greens and the crunch of cucumber, radish and sugar snaps. Healthy, quick and tasty. Can't ask for much more than that!

Number of servings

Ingredients

2 Chicken Breast
1 Tbsp Chicken Stock Concentrate
2 Ginger
1 Lebanese Cucumber
1 Stalk Celery
75g Pack Asian Lettuce Mix
1 Small Bunch Coriander & Mint
2 Tbsp Black Vinegar & Soy Sauce
1 Tbsp Mixed Sesame Seeds
1 Tsp Sesame Oil
80g Sugar Snap Peas
2 Radish

Ingredients

3 Chicken Breast
1 ¹⁄₂ Tbsp Chicken Stock Concentrate
3 Ginger
2 Lebanese Cucumber
1 Stalk Celery
150g Pack Asian Lettuce Mix
1 Small Bunch Coriander & Mint
3 Tbsp Black Vinegar & Soy Sauce
1 Tbsp Mixed Sesame Seeds
1 ¹⁄₂ Tsp Sesame Oil
120g Sugar Snap Peas
3 Radish

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Large Bowl

1 Poach Chicken

Slice half the ginger thinly. Add to a pot with the chicken, stock concentrate and enough water to cover. Bring to a gentle simmer (no big bubbles) and cook for 10-12 minutes until cooked through. Remove from pot and allow to cool a little.

Tip! Use a pot that comfortably fits the chicken but isn't too large. Don't allow the water to boil as the chicken will become tough.

2 Prepare Ingredients

Slice cucumber and radish. Finely slice celery on an angle. Pick mint and coriander, discard stems. Top and tail sugar snaps and remove string, finely slice on an angle. Mince remaining ginger.

Tip! You can blanch the sugar snaps if you want by covering with boiling water for 2 minutes and then draining.

3 Make Dressing

Toast sesame seeds over low heat for 1-2 minutes. Combine ginger, soy and black vinegar with sesame oil and sesame seeds seeds. Taste and adjust seasoning if needed. You want a slightly tart/salty balance. You can add a drizzle (1tbsp or less) of neutral oil if desired.

4 Shred Chicken

With 2 forks shred the cooled chicken into chunks.

5 You Plate It

Combine chicken with lettuce, cucumber, celery, mint, coriander and sugar snaps. Dress lightly with the sesame ginger dressing.

Step-by-step instructions