Chicken and Aduki Bean Salad

Serves 4
Preparation time 15 minutes
Cooking time 2–3 minutes


1 green pepper, cored, deseeded and chopped
1 red pepper, cored, deseeded and chopped
1 small red onion, finely chopped
400 g (13 oz) can aduki beans, drained
200 g (7 oz) can sweetcorn, drained
1 small bunch of coriander, chopped
50 g (2 oz) unsweetened coconut chips or flakes
250 g (8 oz) cooked chicken breast, shredded
small handful of alfalfa shoots (optional)

3 tablespoons light groundnut oil
2 tablespoons light soy sauce
2 teaspoons peeled and grated fresh root ginger
1 tablespoon rice vinegar

Chicken and Aduki Bean Salad

Mix together the green and red peppers, onion, aduki beans, sweetcorn and half
the coriander in a large bowl. Whisk together the dressing ingredients in a
separate bowl, then stir 3 tablespoons into the bean salad. Spoon the salad into
serving dishes

Place the coconut chips or flakes in a nonstick frying pan over a medium heat
and dry-fry for 2–3 minutes or until lightly golden brown, stirring continuously.

Scatter the shredded chicken and remaining coriander leaves over the bean salad
and sprinkle with the toasted coconut and alfalfa shoots, if using. Serve with the
remaining dressing.
For prawn, avocado & coconut salad, make as above, replacing the chicken
with 250 g (8 oz) cooked, peeled prawns. Dice the flesh of 1 firm, ripe avocado, toss in 1 tablespoon of lime juice and add to the bean salad. Serve as above


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