Recipe of the Month – Asian Chicken Salad

A delicious and filling salad suitable for lunch or dinner!

Serves 4

Preparation time: 20 minutes



1/3 cup rice vinegar

1/3 cup vegetable oil


1 piece of ginger, peeled and cut into slices against the grain

2 spring onions, chopped

1 1/2 lb boneless skinless chicken breast, cut into 1/2″ cubes

1 carrot, cut into matchsticks

1 seedless cucumber, cut into ribbons with a peeler

1 yellow bell pepper, cut into matchsticks

2 romaine heads, shredded



To make the dressing: Add the rice vinegar, vegetable oil, salt and ginger to a blender.  Start on low and increase speed until well blended.  Add the spring onions and stir with a spoon.  Pour half of the dressing into a medium mixing bowl and the other half into a small jar and set aside

Add the chicken to the mixing bowl and let marinate for 2 minutes.  In a large skillet over a medium heat add the chicken and marinade.  Stir occasionally until chicken is cooked through (5-7 minutes)

In a large serving bowl, toss the carrot, cucumber, bell pepper and romaine.  Top with the warm chicken and sauce and garnish with spring onions and serve with the remaining dressing (from the jar)