Scallion Oil Chicken Salad
Ingredients
- chicken breast
- garlic
- ginger
- spring onions
- Spanish light avocado oil
- salt
- sugar
- lime
- cucumber
- carrot
- peppers
- coriander
Preparation
Poach a chicken breast in cold water with garlic, ginger, and spring onions, heating very gently for 10-15 minutes until cooked, then shred it.
Make scallion oil by adding chopped spring onions and Spanish light avocado oil to a cold pan, heat until bubbling gently, then add grated garlic and ginger, followed by salt and sugar, until fragrant.
Mix the scallion oil with the shredded chicken.
Assemble the salad by first making the dressing in the bowl with lime, salt, sugar, and Spanish light avocado oil, then add spring onions, cucumber, grated carrot, peppers, the chicken mixture, and coriander.
Serve and enjoy.
Tips
This scallion oil can be used for high smoke point cooking like frying eggs or steaks, or for emulsions and baking due to its neutral flavor.
