chicken and aduki bean salad
How to make chicken and aduki bean salad recipe
Serves 4
Preparation time 15 minutes, Cooking time 2–3 minutes
Ingredients:
1 green pepper, cored, deseeded and chopped
1 red pepper, cored, deseeded and chopped
1 small red onion, finely chopped
400 g (13 oz) can aduki beans, drained
200 g (7 oz) can sweetcorn, drained
1 small bunch of coriander, chopped
50 g (2 oz) unsweetened coconut chips or flakes
250 g (8 oz) cooked chicken breast, shredded
small handful of alfalfa shoots (optional)
Dressing
3 tablespoons light groundnut oil
2 tablespoons light soy sauce
2 teaspoons peeled and grated fresh root ginger
1 tablespoon rice vinegar
Method:
Mix together the green and red peppers, onion, aduki beans, sweetcorn and half the coriander in a large bowl. Whisk together the dressing ingredients in a separate bowl, then stir 3 tablespoons into the bean salad. Spoon the salad into serving dishes.
Place the coconut chips or flakes in a nonstick frying pan over a medium heat and dry-fry for 2–3 minutes or until lightly golden brown, stirring continuously.
Scatter the shredded chicken and remaining coriander leaves over the bean salad and sprinkle with the toasted coconut and alfalfa shoots, if using. Serve with the remaining dressing.
For prawn, avocado & coconut salad, make as above, replacing the chicken with 250 g (8 oz) cooked, peeled prawns. Dice the flesh of 1 firm, ripe avocado, toss in 1 tablespoon of lime juice and add to the bean salad. Serve as above.
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| chicken and aduki bean salad |
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