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Mimi ON Aug 07, 2009 AT 2:16 pm

Soy Chicken & Avocado Salad

Soy Chicken & Avocado Salad

Our regular food columnist John Gregory-Smith founder of  The Mighty Spice Company (www.mightyspice.com) gives us another healthy recipe.

Soy Chicken and Avocado Salad
Serves 4

1 whole chicken, 1.2kg
4 cloves garlic
4 tablespoons soy sauce
2 inch ginger, sliced

1 avocado, diced
3 spring onions, finely chopped
1 bag mixed leaf salad
50g mixed seeds, pumpkin and sunflower

For the dressing:

Add the Delicious Salad Dressing

Add the Delicious Salad Dressing

3 tablespoons soy sauce
Juice of 1 and 1/2 limes
1 inch ginger, finely chopped
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
(Optional 1 red chilli, de-seeded and finely chopped)

1. Pound the garlic to a paste using a pestle and mortar, add the soy sauce and mix well. Stuff the cavity of the chicken with the sliced ginger and pour over the soy sauce. Leave to marinade for a minimum of 30 minutes or overnight in the fridge, turning occasionally in the marinade
2. Remove the chicken from the fridge, bring to room temperature and rub a little olive oil over the top. Roast the in a really hot oven, 230 degrees, for 45 minutes. Baste with the juices, cover with foil and leave to cool.
3. Once the chicken has cooled enough to handle remove the skin and bones and cut into bite sized pieces.
4. Mix the chicken, avocado, spring onions and salad leaves in bowl
5. Make the dressing by whisking the soy sauce, lime juice, ginger, olive oil, sesame oil, honey and red chilli, if you are using it, in a bowl. Toss the chicken, avocado, spring onions and salad leaves in the dressing
6. Serve the salad on a large plate and scatter the seeds over the top, just before serving, to keep their crunch

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