Poached Chicken Salad with Kewpie Sriracha Mayonnaise

Ingredients

• 1 chicken breast
• 2 tbps Kewpie Sriracha Mayonnaise
• 3 whole broccolini (cut in half then split in half again lengthwise)
• 1 small birds eye chili (finely sliced - optional)
• 1 small carrot (finely sliced)
• 1 cup finely shredded cabbage
• 1 small radish bulb, finely sliced
• 1 shallot (sliced into rings)
• 1/4 cucumber (sliced in half lengthwise then sliced again into half moons)
• 1 small handful coriander
• 1/2 lime
• Salt (for seasoning)

Method

1. Bring a small pot of water to the boil.
2. While the water is boiling, lightly char the broccolini by placing them flat into a small pan on high. Once they are slightly charred, transfer to a bowl and lightly season.
3. In the same pan, lightly char the shallots (about 30 seconds - 1 minute). Transfer to a bowl.
4. Once the water has boiled, lower to a simmer and poach the chicken breast until completely cooked through (about 10 minutes depending on the size of your chicken breast).
5. While the chicken is poaching, prepare and cut all the remaining vegetables accordingly.
6. Once the chicken is cooked through, remove from the poaching liquid and let it rest for 1 -2 minutes. Then slice into thick bite size pieces and season with salt.
7. Combine the chicken, charred broccolini, shallots, coriander, chili and all other vegetables into a large bowl and mix the Kewpie Sriracha Mayonnaise through.
8. Season with salt and lime juice.

Product used in recipe

• Kewpie - Kewpie Mayonnaise Sriracha Flavour