Sesame Green Bean Chicken Salad

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Crispy-tender green beans, delicate shredded chicken, a creamy addictive sesame dressing: this simple, deliciously healthy and flavour-packed salad makes a perfect, almost-effortless summer meal. Although you can find green beans in supermarkets all year round, there’s nothing like plump, fresh green beans in summer. I used 3 chicken thighs for the recipe, but you can use chicken breast, or leftover roasted chicken. Try to shred the chicken the same size as the sliced green beans for the best texture. This salad tastes the best after chilling for an hour in the refridgerator, but if you are short on time or can't wait that long, serve it immediately.

350 g Chicken thigh or chicken breast 2-3 slice Ginger 1 Scallion, chopped Sea salt 400 g Green beans, trimmed	35 g White sesame seeds, toasted 60 g Mayonnaise, homemade or store-bought 1 tbsp Soya sauce 1 Lime, juiced or plain rice vinegar 2 tsp Toasted sesame oil 1 tsp Honey

1. In a medium saucepan, add the chicken thighs or breast, ginger, scallion and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 15 minutes for the thighs, and 10 minutes for the breast. Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add in green beans into boiling water and cook until crisp-tender, 4-5 minutes. Fill a bowl with ice water. Use a slotted spoon to transfer the green beans to the ice water to cool completely. Drain well.
3. Cut the green beans lengthwise into thirds on a slight diagonal. Transfer to a large bowl and refrigerate.
4. For the dressing, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soya sauce, lime juice or rice vinegar, sesame oil, honey and 1/3 teaspoon sea salt. Stir until smooth.
5. Transfer the chicken to a plate to cool completely. If you are short in time, just cool it in a bowl of ice wate. When chicken is cool enough to handle, pat dry, then finely shred the meat with 2 forks. The shreds should be similar in size to the sliced green.
6. Add the shredded chicken and all of the dressing to the chilled green beans. Toss gently until coated. Cover and chill for an hour before serving.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com