Asian Chicken Salad with Ginger Dressing Recipe | Food Network UK

Ingredients

• 4 coins fresh ginger (i.e. ginger sliced horizontally into 'coins')
• 2 sprigs coriander
• 3 spring onions
• 1 small carrot, halved
• 680g skinless chicken breasts halves, on the bone
• 950ml chicken stock, homemade or low-salt tinned
• 2 cucumbers, seeded and diced
• 1/4 medium jicama, peeled and diced (or substitute with water chestnuts)
• 30g coriander leaves, roughly chopped
• 160g grape tomatoes, halved
• 1 spring onion (white and green), thinly sliced
• 35g toasted cashews, chopped
• Low-fat ginger dressing, recipe follows
• 1 head butterhead lettuce, leaves separated
• 1 lime, juiced (about 2 tbsp)
• 1 tbsp freshly grated peeled fresh ginger
• 1 tbsp soy sauce
• 1 tsp asian chilli paste, such as sambal oelek
• 2 tsps southeast asian fish sauce
• 1/4 tsp salt
• 1 tbsp broth from poached chicken
• 2 tbsp extra-virgin olive oil