Festive chicken salad

Festive chicken saladAustralian Women's Weekly


Ginger dressing


1.Rinse the chicken, pat dry with absorbent paper inside and out. Combine the sauce, water, sugar, oil, five-spice powder, ginger and garlic in a large saucepan. Add the chicken, bring to a boil, uncovered. Reduce the heat, cover; simmer, for about 40 minutes or until cooked, turning once. Remove from heat: stand the chicken in covered saucepan until cool. Drain the chicken. Remove the meat from the bones; slice the meat.
2.Boil, steam or microwave broccoli until tender; drain. Rinse under cold water, drain.
3.Meanwhile, to make ginger dressing, combine ingredients in a screw-top jar; shake well.
4.Layer chicken, broccoli, capsicum, corn and onion in a large bowl. Pour dressing over salad just before serving.

Not suitable to freeze or microwave. If cooking chicken the day before, reserve some of the cooking liquid to pour over the sliced chicken meat before refrigerating.


Related stories

prawn and salad greens on a plate to form a prawn caesar salad

Prawn Caesar salad

Plate the salad with all the elements separated on a large platter. This way  guests can build their own and add as much or as little dressing as they like.