Chinese chicken salad recipe

This Chinese chicken salad recipe was created especially by TV chef Ching He Huang using Tenderstem® broccoli. You’ll love the way it creatively fuses meat, vegetables and fruit with plenty of spices to make a delicious lunch or dinner solution that’s totally moreish.

For the Tenderstem salad & chicken:

320g Tenderstem broccoli

600g skinless, free-range, boneless chicken thighs

200g mixed salad leaves e.g. red lettuce, spinach, rocket, watercress

2 Pink Lady apples with the core removed and sliced into thin crescent slices

4 pickled beetroot, sliced

1 small red onion, sliced into rings

1tbsp mixed seeds (optional), to garnish

1 ziplock bag

For the marinade:

2.5 cm piece fresh root ginger, peeled and finely grated

4tbsp mirin

2tbsp clear rice vinegar

2tbsp reduced-salt light soy sauce

1tbsp soft brown sugar

1tsp Chinese five spice

2tsp rapeseed oil or coconut oil

For the dressing:

2tbsp extra virgin olive oil

Juice 2 large lemons

1 red chilli, deseeded and finely chopped

1tbsp reduced-salt light soy sauce

1tsp manuka honey

Method

In a shallow dish, combine all the ingredients for the marinade. Dip the Tenderstem into the marinade and leave for two minutes, then remove, transfer to a plate and set aside.

Place the chicken into a ziplock bag. Pour in the remaining marinade, seal the bag and coat the chicken in the marinade. Refrigerate for 20 minutes.

While the chicken is marinating, prepare the salad ingredients and dressing. Layer the salad leaves, Pink Lady apple, beetroot and onion on a large sharing serving dish.

Cover and chill in the fridge until serving time. Place all the dressing ingredients in a small bowl, mix well and set to one side.

Heat a griddle pan until smoking. Remove the chicken from the fridge and, using tongs, place the chicken pieces onto the pan.

Cook for one minute before turning over so you have grill lines on each side. Continue cooking the chicken, basting it occasionally using the reserved marinade to keep the thighs juicy, for five to seven minutes until it’s completely cooked through (this will depend on the thickness of the chicken thighs).

When cooked, remove from the pan and set to one side.

While the griddle is still hot, place the Tenderstem onto the pan letting it cook for 30 seconds before turning over. After one minute, remove the Tenderstem – it should be griddled around the edges, a deep green colour and tender yet still al dente.

Remove the salad from the fridge. Slice the Tenderstem on an angle and slice the chicken into large strips.

Place the Tenderstem and chicken on top of the salad and garnish with the seed mix, if using.

Drizzle over the dressing and serve at the table to share immediately.

Recipe courtesy of Tenderstem®