Coarsely shredded chicken by beating it and after that tossed with veggies and the drizzle of an Asian sweet-spicy dressing is a salad that you will anticipate making often.

BANG BANG CHICKEN SALAD

Components

2 boneless chicken breasts
6-8 garlic cloves
Salt to taste
2 spring onions
1 medium English cucumber
1/4 cup light soy sauce
Crushed black peppercorns to taste
2 tablespoons toasted white sesame seeds
2 spring onion bulbs, sliced into 3 inch pieces
1/4 cup diagonally sliced spring onion greens
1 tsp castor sugar
1 tablespoon chilli oil
1 tablespoon green onion oil

Technique

1. Heat 3 cups water in a wok, add garlic cloves, chicken breasts, salt, spring onions and let it come to a boil. Continue to prepare for 8-10 minutes.
2. On the other hand, cut the cucumber into thin strips. Transfer it in a bowl.
3. Drain pipes the chicken pieces and place them on a worktop. Reserve the cooked chicken broth. Bang the chicken breasts to shreds. Mix this with the cucumber.
4. Add light soy sauce, crushed black peppercorns to taste, toasted white sesame seeds, castor sugar, spring onion bulbs, spring onion greens, chilli oil, green onion oil, 1/4 cup of the prepared chicken broth and blend well. Transfer into a serving bowl. Serve immediately.

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