Peanut Chicken Salad with Ginger and Lime
Inspired by techniques from America's Test Kitchen.
Chicken tossed in a peanut, ginger, soy and lime mayonnaise with sliced red pepper, jalapeño and coriander, finished with crunchy peanuts.
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Method
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Equipment
- medium saucepan with lid
- instant-read thermometer
- large mixing bowl
- chopping board and knife
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 317 kcal |
| Protein | 29 g |
| Carbohydrate | 4.4 g |
| of which sugars | 2.1 g |
| of which free sugars | 0.1 g |
| Fat | 20.1 g |
| of which saturates | 3.4 g |
| Fibre | 1.3 g |
| Salt | 0.83 g |
Protein per 100 kcal
9.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Chicken
- 700 g skinless, boneless chicken breasts (about 4)
- 1 bay leaf
Dressing
- 100 g mayonnaise
- 28 g smooth peanut butter about 2 tbsp
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp finely grated fresh ginger
Salad
- 15 g coriander, chopped
- 1 red pepper, thinly sliced
- 1 jalapeño, deseeded and finely chopped
- 20 g roasted peanuts, chopped, to finish
- 1
Poach. Start the chicken in cold water with the bay leaf, bring it to a lazy simmer, then cover and turn the heat off. It is done at 74 °C, after 15 min or so. Let it cool before shredding into bite-size pieces.
- 2
Whisk. Whisk the mayonnaise, peanut butter, soy sauce, lime juice and ginger until glossy.
- 3
Combine. Fold in the chicken, red pepper, jalapeño and most of the coriander; chill 20 min.
- 4
Serve. Scatter with the chopped peanuts and remaining coriander.
Storage
Keeps covered in the fridge for up to 2 days. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
