Warm Chicken Salad

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In my youth, chicken salads used to turn up all over the place; weddings, funerals, christenings, you name it. It was that or ham! You may be old enough to remember the thin cardboardy slices.

The recipe below moves way beyond that and makes a very nice lunch or a simple starter. The quantities are enough for four people and the preparation is simplicity itself.

You need:

2 skinless chicken breasts cut into cubes
Teriyaki sauce for marinade
1 cos lettuce, washed and thoroughly dried
A little olive oil
1tsp sesame oil
1tbs chopped coriander (cilantro)
1tbs Asian-style dressing – see below.

Marinade the chicken in enough teriyaki sauce to coat it for at least 1 hour in the fridge, turning from time to time.

Heat both oils in a large skillet or wok and cook the chicken in batches so as not to overcrowd the pan. You want to sauté the chicken, not stew it.

Set it aside to cool a little. Remember this is a ‘warm’ chicken salad. If the meat is too hot it will wilt the lettuce.

Put the lettuce leaves in a large bowl, add the Asian dressing and mix thoroughly. Arrange the leaves in individual serving dishes and spoon the chicken into the center of each. Garnish with the chopped coriander.

Asian dressing:

1tsp dark soy sauce
1tsp fish sauce
1tsp rice wine or vinegar
1 clove garlic, bruised*
2tbs oil

Put all the ingredients into a screw-top jar, shake well and allow to steep for half an hour, shaking from time to time. Discard the garlic before using.

* Bruise the garlic when you peel it by placing the flat blade of a knife over it and thumping the blade with the side of your fist. The peel will fall away and the garlic will be bruised and ready for use.

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