Torn chicken salad
I’m a big �an o� chicken salads because they’�e ve�� quick and easy to make. When we don’t have a lot o� time on our hands, this salad is the per�ect thing to whip up. It’s got a brilliant oriental �lavour, with ginger helping to fight against cold vi�uses b�ought on by a change in season. Make su�e you use good-quality o�ganic ��ee-range chicken, and i� you’ve never hea�d o� tamari, it’s just gluten��ee soy sauce, so �eel ��ee to swap this out!
2 chicken breasts Salt and freshly ground black pepper, to taste 1tbsp coconut oil or butter 200g green beans 200g sugar snap peas 200g mangetout 2tbsp black sesame seeds 1 red chilli, deseeded and finely chopped 1tbsp chopped fresh parsley 30g toasted hazelnuts
For the dressing
1tsp freshly grated ginger ½ small shallot, finely chopped 1tsp honey 1tbsp lime juice 2tbsp toasted sesame oil 1tsp tamari
the chicken breasts with a little salt and pepper. Heat the oil in a pan, add the chicken and fry for 6 minutes on each side until cooked through. Leave to cool for a few minutes, then shred. 2Steam
the green beans, sugar snaps and mangetout over a pot of simmering water for 2 minutes, then drain and place in ice-cold water. 3Make
the dressing by whisking together all the ingredients. Stir the blanched veg into the dressing, adding a pinch of salt and the black sesame seeds. Top the salad with the chilli and parsley, then with the shredded chicken and the hazelnuts. Serve immediately.