Chicken salad


  • 2 skinless chicken breast fillets, about 300 g in total
  • 1 tablespoon mirin or sake
  • salt and pepper
  • 2 tablespoons tahini
  • 1 small clove garlic, crushed (optional)
  • 1 tablespoon soy sauce
  • 2 teaspoons lemon juice, or to taste
  • chilli powder to serve
  • 10 cm piece Lebanese cucumber
  • 2 carrots
  • 1 red capsicum, seeded
  • 2 baby cos lettuces, separated into leaves
  • handful of fresh basil leaves, finely shredded
  • handful of fresh mint leaves, finely shredded
  • 8 spring onions, halved lengthwise
  • 125 g button mushrooms, thinly sliced


  1. Place the chicken breasts on a heatproof plate in a steamer basket set over gently boiling water.
  2. Sprinkle with the mirin or sake and a little seasoning.
  3. Cover and steam for 10–12 minutes or until cooked.
  4. Set aside to cool.
  5. To make the dressing, mix all the ingredients, except the chilli powder, in a bowl.
  6. Drain the cooking juices from the chicken and make up to 4 tablespoons with water.
  7. Add to the dressing.
  8. Taste and add more lemon juice, if necessary.
  9. Pour into a serving bowl and sprinkle with a pinch of chilli powder.
  10. For the salad, cut the cucumber, carrots and capsicum into thin strips that are similar in length, about 5 cm.
  11. Arrange the lettuce leaves at one end of a large platter.
  12. Scatter over the shredded basil and mint.
  13. Cut the chicken into strips and place on the lettuce.
  14. Arrange all the other salad ingredients attractively on the platter.
  15. Serve with the dressing in a separate bowl for people to help themselves.

Serves 4
Preparation: about 15 minutes, plus cooling
Cooking: 10-12 minutes

Source: Perfect Poultry
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