Bursting with flavour, this Asian salad is a gluten-free showstopper! Guaranteed to impress your tastebuds.
Poached chicken & smashed cucumber salad
Bursting with flavour, this Asian salad will impress your tastebuds and keep you full!
Ingredients
- 2 British chicken breast fillets
- 1 garlic clove peeled, finely grated or crushed
- 1 1/2 tbsp Chinese rice vinegar
- 1 tbsp reduced salt gluten-free soy sauce or tamari
- 1 tsp toasted sesame oil
- 1 tsp chiu chow chilli oil (or 1/4 tsp chilli flakes)
- 1 Essential Waitrose cucumber halved lengthways
- 1 celery stalk finely sliced
- 1/4 a red onion peeled, finely sliced
- 40 g roasted cashew nuts roughly chopped
- a handful of coriander roughly chopped
- 250 g cooked jasmine or long grain rice to serve
Instructions
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Bring a large saucepan of water to a simmer. Carefully add the chicken breasts and cook for 9-10 minutes until thoroughly cooked with no pink meat. Turn off the heat and carefully transfer the chicken to a chopping board.
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Meanwhile, mix the garlic, vinegar, soy sauce andsesame and chilli oils (or flakes) in a large bowl. Place the cucumber halves on a chopping board, cut-side down. Using a rolling pin, bash all over until cracked in places, then scrape out and discard the seeds using a teaspoon. Roughly chop the cucumber and toss into the dressing with the celery and red onion. Stir through the cashews and coriander.
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Divide the rice and cucumber salad between plates, then slice the poached chicken and arrange over the top.