Chicken Salad with Peanut Butter and Curry Dressing
12
- Prep Time20 mins
- Total Time25 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Add some new flavours to a classic salad with this sweet and tangy recipe.
Ingredients
1/2 cup white vinegar
1/4 cup granulated sugar
1 tsp salt
2 shallots, thinly sliced
1 head iceberg lettuce, cut in four 1-in.-thick slices
4 small cooked chicken breasts, cut in bite-sized cubes
4 mini cucumbers, thinly sliced
2 mangoes, peeled and thinly sliced
2 tbsp smooth natural peanut butter
2 tbsp yellow curry paste
2 tbsp canola oil
2 tsp sesame oil
1 1/2 cups cilantro leaves
1 red chili pepper, sliced (optional)
Instructions
Combine vinegar, sugar and salt in a small saucepan set over high. Boil until sugar dissolves. Add shallots. Boil for 1 min. Set aside for 15 min.
Meanwhile, lay iceberg slices on serving dishes. Top with chicken, cucumbers and mango slices.
Using a fork, remove shallots from vinegar mixture and arrange over salad.
Whisk peanut butter, curry paste and oils into vinegar mixture until combined. Drizzle over salad. Sprinkle with cilantro and chili pepper.
Kitchen tip
In this recipe, you pickle the shallots in the vinegar mixture, and then use the pickling liquid to make your salad dressing.
Find a whole month's worth of dinner-in-a-bowl salad recipe in this delicious collection.