Asian Chicken Salad with Avocado, Mushrooms and Ginger (Serves 4)

Ingredients

For the chicken:

• 4 small chicken breasts, boneless and skinless
• 2 tbsp vegetable oil
• 2 tsp curry powder
• 2 tbsp dark soy sauce
• Freshly ground black pepper

For the salad:

• 1 bag Florette Watercress, Spinach and Rocket (or Florette Medley Salad)
• 1 large avocado, peeled, quartered and finely sliced
• 100g firm button mushrooms, finely sliced
• 8 radishes, finely sliced
• 4 spring onions, finely sliced
• 4 tbsp fresh coriander leaves
• 2 tbsp Japanese pickled ginger, roughly chopped (optional)

For the dressing:

• 6 tbsp light olive oil or vegetable oil
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 1 tsp sugar or honey
• 2 tsp fresh ginger, finely grated

Method

For the chicken: mix together the marinade ingredients together in a porcelain or stainless steel dish.  Add the chicken and turn in the marinade, then allow to sit for about half an hour.  Remove the chicken from the marinade and either grill, bbq or fry for about 8 – 10 minutes or until firm.  Remove to a plate and allow to cool a little while you make the salad.

Divide the Florette Salad onto four large plates and top each with a little of the garnishes. Whisk together the dressing ingredients.  

Slice the chicken while still warm (or allow to cool if you prefer) and arrange on the top of each salad.  Spoon the dressing evenly over each salad.

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