Asian cherry, chicken and cos lettuce salad
Fresh cherries are essential for this dish, which is full of flavour and has a crunchy texture. You will want to make it all summer.
|2 Tbsp||Vegetable oil|
|500 g||Chicken breasts, skinless, cut into 1 cm dice|
|1 Tbsp||Ginger, grated|
|2 Tbsp||Soy sauce|
|2 Tbsp||Rice vinegar|
|2 Tbsp||Mirin, or sherry|
|1 cup||Fresh cherries, cut into 1cm dice|
|3||Spring onions, finely sliced|
|¼ cup||Almonds, toasted|
|1½ cups||Carrots, grated|
|12||Cos lettuce leaves|
- Heat 1 tablespoon of oil in a pan over a medium-high heat. Add the ginger and chicken and gently cook for 10 minutes or until cooked through. Season with salt then set aside.
- In a large bowl, whisk the remaining 1 tablespoon of oil with the rice vinegar, mirin or sherry, soy sauce and honey until combined. Add chicken mixture, cherries, carrot, spring onion and almonds. Toss together.
- To serve, spoon a mound of the chicken and cherry mixture into the centre of each lettuce leaf. Roll the leaf up around the filling