Poached chicken & smashed cucumber salad

Step by Step

Step 1

Bring a large saucepan of water to a simmer. Carefully add the chicken breasts and cook for 9-10 minutes until thoroughly cooked with no pink meat. Turn off the heat and carefully transfer the chicken to a chopping board.

Step 2

Meanwhile, mix the garlic, vinegar, soy sauce and sesame and chilli oils (or flakes) in a large bowl. Place the cucumber halves on a chopping board, cut-side down. Using a rolling pin, bash all over until cracked in places, then scrape out and discard the seeds using a teaspoon. Roughly chop the cucumber and toss into the dressing with the celery and red onion. Stir through the cashews and coriander.

Step 3

Divide the rice and cucumber salad between plates, then slice the poached chicken and arrange over the top.

Ingredient

Red onion

1 1
Garlic

1 clove/s 1 clove/s
Celery

1 1
Coriander

1 handful 1 handful
Roasted cashew nuts

40 grams 0.09 lbs
British chicken breast fillets

2 2
Toasted sesame oil

1 tsp 1 tsp
Chinese rice vinegar

1.5 tbsp 0.75 fl. ozs
Reduced-salt soy sauce

1 tbsp 0.5 fl. ozs
Cooked jasmine or long grain rice

250 grams 0.55 lbs
Essential waitrose cucumber

1 1
Chiu chow chilli oil (available in selected stores) or ¼ tsp chilli flakes

1 tsp 1 tsp