Pulled Chicken & Spicy Tomato SaladPulled Chicken & Spicy Tomato Salad
Pulled Chicken & Spicy Tomato Salad
Pulled Chicken & Spicy Tomato Salad
Chicken Farmers of Canada
Chicken Farmers of Canada
Logo
Recipe - Winfield
600x360-Pulled-Chicken-Salad.jpg
Pulled Chicken & Spicy Tomato Salad
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
0
Ingredients
1 half chicken
1/4 cup kosher salt
4 inch piece ginger
1 bunch scallion
2 tbsp sesame oil
3 Persian cucumbers
Kosher salt
3 tsp granulated sugar
1 1/2 tsp fresh lime zest plus 3 tbsp juice (from 2 limes)
4 tsp fish sauce
1 tbsp coconut oil or canola oil
1 tbsp very thinly sliced green serrano chile (about 1/2 large chile)
1 garlic clove, finely grated
12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
1/2 cup torn fresh thai basil and extra thinly sliced for garnish
1/2 cup small sprigs cilantro
1/4 small red onion, very thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
1/4 cup roasted salted peanuts, coarsely chopped
2 tbsp sambal
2 tbsp sriracha
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp lime juice
2 tbsp water
Directions

To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat. And place the chicken in an ice bath to stop the chicken from overcooking.

When cooled down pat the chicken dry and remove skin. Pull chicken from bones then toss with sesame oil to keep from drying out. Place in bowl and cover in fridge for later use.

Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.

Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.

Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat.

To plate spoon salad nicely into a bowl leaving room for chicken in the middle. Top with chicken, drizzle chili sauce over chicken. Top with remaining nuts, and chiffonade of Thai basil.

20 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 half chicken
Save-On-Foods - Whole Frying Chicken
Save-On-Foods - Whole Frying Chicken, 1.49 Kilogram
$18.69 avg/ea$1.25/100g
1/4 cup kosher salt
Windsor - Windsor Kosher Salt
Windsor - Windsor Kosher Salt, 1.36 Kilogram
$6.29 was $6.99$0.46/100g
4 inch piece ginger
Ginger - Root, Fresh
Ginger - Root, Fresh, 1 Pound
$3.29/lb$0.73/100g
1 bunch scallion
Green Onions - (Scallions) Bunch, Fresh
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$1.99
2 tbsp sesame oil
Not Available
3 Persian cucumbers
Not Available
Kosher salt
Not Available
3 tsp granulated sugar
ROGERS - Granulated White Sugar
ROGERS - Granulated White Sugar, 2 Kilogram
rewards logoFree with 4300 Points Redeemed
$2.99$0.15/100g
1 1/2 tsp fresh lime zest plus 3 tbsp juice (from 2 limes)
Limes - Fruit, Fresh
Limes - Fruit, Fresh, 1 Each
$0.99
4 tsp fish sauce
Thai Kitchen - Fish Sauce
Thai Kitchen - Fish Sauce, 200 Millilitre
$4.99 was $6.49$2.50/100ml
1 tbsp coconut oil or canola oil
Western Family - Pure Canola Oil
Western Family - Pure Canola Oil, 473 Millilitre
rewards logoEarn 125 Points
$5.29$1.12/100ml
1 tbsp very thinly sliced green serrano chile (about 1/2 large chile)
Not Available
1 garlic clove, finely grated
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.75
12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
Tomatoes - Grape, Jubilee
Tomatoes - Grape, Jubilee, 284 Gram
$5.99$2.11/100g
1/2 cup torn fresh thai basil and extra thinly sliced for garnish
Western Family - Fresh Sweet Basil
Western Family - Fresh Sweet Basil, 20 Gram
2 for $4
$2.00 was $2.79$10.00/100g
1/2 cup small sprigs cilantro
Cilantro - Fresh, Bunch
Cilantro - Fresh, Bunch, 1 Each
$1.69
1/4 small red onion, very thinly sliced
Onions - Red, Unpeeled
Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea$0.66/100g
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
Not Available
1/4 cup roasted salted peanuts, coarsely chopped
Peanuts - Blanched Roasted & Salted
Peanuts - Blanched Roasted & Salted, 100 Gram
$0.79/100g was $0.99/100g$0.79/100g
2 tbsp sambal
Not Available
2 tbsp sriracha
Not Available
1 tbsp minced garlic
Not Available
1 tbsp grated ginger
Not Available
1 tbsp lime juice
Western Family - Lime Juice from Concentrate
Western Family - Lime Juice from Concentrate, 445 Millilitre
$2.99 was $3.49$0.67/100ml
2 tbsp water
Not Available

Directions

To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat. And place the chicken in an ice bath to stop the chicken from overcooking.

When cooled down pat the chicken dry and remove skin. Pull chicken from bones then toss with sesame oil to keep from drying out. Place in bowl and cover in fridge for later use.

Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.

Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.

Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat.

To plate spoon salad nicely into a bowl leaving room for chicken in the middle. Top with chicken, drizzle chili sauce over chicken. Top with remaining nuts, and chiffonade of Thai basil.