Chicken Salad with Wasabi Mayonnaise
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
800 grams boneless chicken thighs or breast, skin on
2 teaspoons Chinese 5 spice
sea salt and freshly ground pepper
Dressing
1⁄2 cup mayonnaise
finely grated zest and juice 1 lime
1-2 tablespoons wasabi paste
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons water
sea salt and freshly ground pepper
Salad
1⁄2 small red cabbage, thinly shaved
3 spring onions, thinly sliced
1 cup very fresh bean sprouts
small handful mint leaves
1⁄2 cup roasted peanuts, roughly chopped
METHOD
Brush the chicken with olive oil and sprinkle both sides with Chinese 5 spice, sea salt and freshly ground pepper.
Heat a sauté pan and cook the chicken until fully cooked and the juices run clear when pierced with a skewer. Drain on kitchen towels. Cool. Alternatively, place on a lined baking tray and roast in a 200 ̊C oven, basting occasionally with the pan juices.
Dressing: Whisk all the ingredients together and season.
To serve: Put the cabbage, spring onions and bean sprouts in a large bowl. Shred half the mint and add to the salad. Toss the salad with enough dressing to just coat.
To serve: Divide the salad between serving bowls. Slice the chicken thinly and arrange on top. Top with the remaining mint leaves and peanuts. Serve the remaining dressing separately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.