Salads Recipes - Gado Gado with Chicken Recipe

Ingredients

Serve 4

• 250 g/8 oz carrots, cut into matchsticks

• 175 g/6 oz celery, cut into matchsticks

• 175 g/6 oz leek, cut into matchsticks

• 125 g/4 oz mangetout, halved diagonally

• 1/2 cucumber, peeled, halved lengthways, deseeded and sliced

• 175 g/6 oz bean sprouts

• about 175 g/6 oz pak choi

• 2 cooked chicken breasts, skinned and shredded

• salt and pepper

• chopped coriander leaves, to garnish (optional)

Spicy peanut dressing:

• 25 g/1 oz creamed coconut, chopped

• 4 tablespoons milk

• 1/2 small onion, chopped

• 1 garlic clove, crushed

• 4 tablespoons smooth peanut butter

• 1 teaspoon soft light brown sugar

• 2 teaspoons soy sauce

• 1/2 teaspoon ground cumin

• 1/2 teaspoon chili powder

• salt and pepper

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Method:

1. First make the dressing. Place the creamed coconut in a small saucepan with the milk. Heat gently for about 2 minutes, stirring, until the coconut melts and forms a paste with the milk.

2. Transfer to a liquidizer or food processor, add all the remaining ingredients and puree until smooth. Scrape into a small bowl, cover and set aside until required.

3. Blanch the carrot, celery and leek matchsticks in boiling water for 1-2 minutes. Drain in a colander, refresh under cold running water, and then drain again thoroughly. Tip into a large bowl.

4. Add the mangetout, cucumber and bean sprouts to the bowl. Season to taste with salt and pepper. Gently toss to mix thoroughly.

5. Arrange the pak choi leaves on a serving platter or individual plates, with the shredded chicken and the vegetable mixture.

6. Spoon the dressing over, garnish with a sprinkling of chopped coriander, if liked, and serve.