Chicken and Carrot Bang Bang Salad.
Courtesy of Chantenay Carrots
Rachel Green provides a tasty recipe which uses sweet, fresh and crunchy Chantenay carrots
Chicken and Chantenay Carrot Bang Bang Salad
Serves 2 as a main course and 4 as a starter
For the dressing:
- 2 tbsp smooth or crunchy peanut butter
- 2 tbsp rapeseed or vegetable oil
- 1/2 tbsp toasted sesame oil
- 3 tbsp sweet chilli sauce
- Juice of 1 lemon
- A good dash of light soy sauce
For the salad:
- 100g dried vermicelli rice noodles, pre-soaked and drained
- Cucumber, cut into long shreds using a potato peeler
- 250g cooked chicken breast shredded (no skin)
- 2 spring onions, trimmed and cut into long shreds
- 150g sliced Chantenay carrot slices
- A handful of coriander, chopped
- Toasted sesame seeds to garnish (optional)
Method:
- For the dressing; place all of the ingredients in a bowl and mix together, if the mixture is a little thick add a little warm water. Then place the bowl over a pan of boiling water until it warms to a spoon-able consistency.
- For the salad; place all of the ingredients into another bowl, pour the dressing over the salad and toss slightly to combine.
- Place on serving plates and sprinkle with toasted sesame seeds.
Tips:
- Poach the chicken in chicken stock for about 20 minutes until cooked through or use leftover chicken from a roast bird.
- This dish is Chinese in origin and gets its name from the banging sound of the mallet that is used to shred the chicken. It is an Asian street food dish.
- Chicken and Chantenay Carrot Bang Bang Salad is also great enjoyed cold as a quick and simple lunch.
