Bang bang chicken salad

A delicious asian salad drizzled with the most amazing creamy and crunchy bang bang dressing

SERVES: 4 | PREP & COOK: 20 min

Ingredients

• 4 Cooked chicken breasts

• 2 little gem lettuce

• 1 bag watercress salad

• 1 red chilli, diced

• Handful of mint, torn

• 2 carrots, cut into strips

• 1/2 cucumber cut into strips

• 1 bunch of spring onions cut into strips

• 2 tbsp sugar

• 4 tbsp mirin

• Peanuts for serving

• Small handful of pomegranate seeds

  For the sauce

• 75g crunchy peanut butter

• 1 tbsp soy sauce

• 1 tbsp olive oil

• 1 tbsp sesame oil

• 1 tbsp sweet chilli sauce

• 1 tbsp water (to loosen)

Method

1. Heat the mirin and sugar in a sauce pan and bring to the boil. Simmer for a few minutes and set aside.

2. Mix the carrots, cucumber and spring onion strips in a bowl and pour over the sugar syrup. Mix together well.

3. Place all the sauce ingredients together over a bowl of boiling water and stir to combine all the ingredients.

4. Slice the chicken breasts into strips.

5. Slice the little gem lettuces and watercress salad and place in the bottom of a bowl.

6. Drain away the syrup from the carrot, cucumber and spring onion salad and place on top of the lettuce. Top with the chicken and drizzle over the bang bang sauce.

7. Dress the salad with a scattering of red chilli’s, torn mint, pomegranate and peanuts.