Pulled Chicken Bang Bang Salad

 

 

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My version of this salad is basically of a replica of one I had at my favourite hidden gem of a restaurant in Durham, Finbarr’s.  One of the best salads in the world, honestly try it.
ImageOrdinarily you shred poached chicken breast for this dish because its lean and quick, but if you only have chicken legs or thighs I figured you might as well bake the dark meat and shred it instead.  Also it’s double-y flavourful from the baked marinade and then the dressing.

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Bang bang dressing is easy because it’s all store-cupboard ingredients, peanut butter, chilli flakes, honey, soy sauce, sesame oil.  I just discovered walnut oil too which is nice and light and good for oriental food without being as intense as sesame so it’s good to thin out the dressing.

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Vegetables-wise I like to blanch the carrots so you can actually get them on your fork, or just microwave them for a minute.  Spring onions make this, don’t uses anything else.  If I’d have added anything else it’d probably been some chopped, toasted peanuts or cashews the way The Alchemist does it.  Filling salads are the best, this is a main meal not a BBQ garnish.

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SEE THE FULL RECIPE AT The Bubble

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