Chinese inspired Tenderstem salad

14 August 2017 by
First published: 19 August 2017

Summer salads are a big hit in the WHL office and none more so than this Chinese inspired Tenderstem salad.

This Chinese inspired Tenderstem salad boasts grilled sweet and sour chicken, Pink Lady apple, beetroot and leaf salad served with a hot and sour dressing. What are you waiting for? Eat up!

Preparation time: 30 minutes

Cooking time: 8 minutes

320g Tenderstem®
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

For the marinade
2.5cm 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

In a shallow dish, combine all the ingredients for the marinade. Dip the Tenderstem into the marinade and leave for 2 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 1 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 5-7 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 1 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.

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Chinese inspired Tenderstem® salad
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