Chicken Salad with Five Spice Dressing
Serves 2
I was about to follow a recipe for a dressing to go with
this salad, and then discovered I had no eggs. The creative juices started to
flow and voila! When I first tasted my this new dressing I mmmmmmed with
delight. The chinese five spice and ginger give it an exotic Asian appeal. You
will want to make it again and again! This chicken salad makes a delicious
gluten and dairy free appetiser, lunch or dinner.
Salad
200g sliced chicken meat (grilled breast or smoked - we recommend free range organic)
½ avocado sliced
A few leaves of lettuce (cos, buttercrunch or raddichio are ideal)
½ a large carrot
¼ cucumber finely sliced
Dressing
2 tsp tahini
3 T yoghurt
3 T milk (dairy, soy, or rice)
1 tsp honey
3 sundried tomatoes (Chop these a little if they not really soft)
1 small clove garlic
50 ml olive oil
½ t chinese 5 spice
¼ t dried ginger powder
1 T soy sauce
Garnish
¼ spring onion finely chopped
1 red bell pepper/capsicum in long strips
1) Make a two fist sized pile of lettuce on each plate
2) Peel the carrot and then keep on peeling, making long peeled strips, until you’ve used about a 1/3 of the carrot.
3) Top the lettuce with the carrot and other salad ingredients leaving the chicken for the top layer
4) Blend all the dressing ingredients until smooth. Thin with more milk as desired - I like it thick and rich!
6) Drizzle dressing over salad and garnish with spring onions and bell pepper
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