Asian Chicken Salad, Peanut Dressing
The peanut butter obsession knows no bounds. Himself indulges in a bi-weekly gripe about the hipster takeover that is peanut butter’s rise to foodie favour. I try to explain to him that on paper, at least, we too are hipsters; between us we’ve got facial hair, asymmetrical haircuts, niche taste in condiments and the odd tattoo, but he is in deep denial on this one. So much so that I often lie to him about peanut butter inclusions to avoid a hypocritical rant. This salad dressing is so tasty it will seduce even the most salad-resistant peeps (I’m talking about Himself, obviously).
--2 teaspoons dark miso paste
-- juice of ½ lime
--3 tablespoons water
--1 teaspoon soft brown sugar
--½ red chilli, deseeded and finely diced
--1 carrot, cut into matchsticks
--1 red pepper, deseeded and thinly sliced
--2 spring onions, sliced
--1 head of baby gem lettuce, roughly shredded
--40g mixed fresh basil, mint and coriander, finely chopped
--2 cooked chicken breasts, roughly torn
--60g roasted cashew nuts
Put the peanut butter, miso paste, lime juice, water, sugar and chilli into a large bowl and whisk until well combined. Add the carrot, red pepper, spring onions, lettuce, herbs and chicken to the dressing and toss well until all the components are evenly coated. Divide the mixture between two bowls and scatter the roasted cashew nuts over the top.