I had leftover meat from a chicken I roasted last night, and the vege tray in the fridge was full of vegetables so I invented a simple Asian-style salad that could include the chicken. Make it a little bit ahead of time so the chicken can soak up the dressing. It won’t wilt the veges because there is no lettuce or anything similar. I had baked bread yesterday so that was put on the table and we had ourselves a feast.
I have realized that I put too much sweet food on this blog and I am going to rectify that. You would think that was all we ate, which simply isn’t true or I would be the size of a bus. Part of my freelancing is that I take photos for food bloggers who don’t have the time and/or skills to take them themselves, which means I am usually making other people’s recipes for dinner. Hence the lack of dinner recipes here. But I am sure I can work out a way to sort that. Watch this space.
- Cooked chicken
- 1 carrot
- 1 leek - green part only
- 1 stalk of celery
- 1 zucchini
- 1 red chilli
- 2.5cm/1" piece of fresh ginger
- Cut all the vegetables into matchsticks including the chilli and ginger.
- Pull the chicken apart into bite-sized pieces.
- Mix it all together in a bowl.
- Mix a few teaspoons of each ingredient together at a time and adjust for taste. The soya will give enough salt so there's no need to add more.
Nice, simple, flavorful dish. I like it! Although we cook Asian dishes often, for some reason I rarely do Asian salads. I need to change that, and this is a great place to start. Thanks.
I don’t really do Asian salads either but it suddenly came over me yesterday to invent one and it worked out pretty well.
That does look like a very yummy dinner. Full of great crunch, lots of texture and flavour xx
It was light and nutritious – just what I felt like.
This is my favorite salad, especially when it gets too hot to cook. Love the textures!
Textures are so important in cooking – it is part of the overall effect of a great dish.
I like Asian flavors in salads and this sounds like a good one.
I throw ginger and chili into everything. I love Thai flavours in particular,
the sweet chilli sauce says its blended with garlic, so i cant have it as thats one of the worst fodmaps? thats what ive been told to avoid most along with onion, apple and watermelon
Of course, you must absolutely not use a chilli sauce with garlic in it. You must find one that has none or use some other sauce of your choice.