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Marinated spring chicken salad with a creamy dressing

From Good Food Live
An Oriental-inspired dressing adds flavour and aroma to Alastair Hendy's tasty marinated chicken salad

Marinated spring chicken salad with a creamy dressing

Method

1. In a large bowl whisk together the garlic, rice vinegar, lemon juice, sugar, lime leaves and chilli flakes. Squeeze in the juice from the grated ginger, discarding the spent gratings.

2. Next fold in the shredded cooked chicken and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight.

3. Remove the chicken from the marinade. Beat the sour cream into the leftover marinade juices and season the sour cream dressing with salt and freshly ground pepper

4. Fold the marinated chicken with the mangetout, lettuce and baby tomatoes. Divide the chicken among two serving bowls or plates. Spoon over the sour cream dressing and serve.

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Serves: 2

Prep: 20 min, plus 1 hr to overnight marinating

Ingredients
1 garlic clove, crushed
3 tbsp rice vinegar
juice of 1 lemon
1 1/2 tbsp caster sugar
2 fresh kaffir lime leaves, (optional), very finely chopped
1/2 tsp chilli flakes
3 cm ginger root, peeled and grated
salt and fresh ground black pepper
500g chicken, shredded cooked
3 tbsp sour cream
handful of mangetout, blanched
1 Romaine or small Cos lettuce, leaves torn into large shreds
8 pomodorini or other baby tomatoes, halved