Shredded chicken with crunchy vegetables, yuzu dressing & pecans

by Ching-He Huang

A moist and succulent ‘clean’ chicken salad

Lean chicken breast is a good source of protein, and is poached in this recipe so it remains juicy. The salad vegetables provide a delicious crunch and pecans are absolutely great when toasted.


For the salad:
50g mangetout, washed and sliced on an angle
50g carrot, peeled and cut into julienne strips
50g red cabbage, washed and finely shredded
25g baby strawberries, halved

For the chicken:
400ml cold water
120g free range or organic skinless chicken breast, left whole

For the dressing:
1 garlic clove, crushed, peeled and grated
1 tsp freshly grated, peeled root ginger
1 tbsp Japanese yuzu dressing
1 tsp low-sodium light soy sauce or tamari
1 tbsp extra virgin olive oil

To garnish:
1 spring onion, topped, tailed and sliced on an angle
1 small handful of pecans, toasted 


First toss together all the salad ingredients in a bowl. Bring the water to the boil in a medium pan. Add the chicken breast, reduce the heat and poach at a gentle simmer for about 8 mins. While the chicken is cooking, prepare the dressing by whisking all the ingredients together.

Remove the chicken from the water, drain well and place on a chopping board. Once cool enough to handle, using your fingers, shred the chicken into bite-sized pieces, then leave to cool for 5 mins.

To serve, toss the chicken with the salad vegetables in a large bowl, then pour in the yuzu dressing and toss well. Transfer to a serving plate and garnish with the sliced spring onion and toasted pecans.

Recipe: Chinge-He Huang