Chicken and Green Bean Salad with Apple and Radish Dressed with Miso Mayonnaise

     It has been a month since I last cooked in the kitchen and now I am back! I am sorry for keeping you waiting. I have two new recipes to share, I hope it is worth the wait. 

     The weather is becoming warmer and warmer, it is a great time to make these recipes because they can be served cold. They are good for a summer party.  These recipes are great to make ahead and these are also fantastic for leftovers.

    I love apple and radish, because they go well together, they have a slightly sweet taste and are refreshing to eat. 

    You can serve these dishes with any rice if you want. 

   

  

Chicken and Green Bean salad

2 chicken breasts

2 green part of a spring onion (shallot)

2 tbsp ginger, peeled and crushed

4 tbsp sake

1 2/3 cups green beans

3 tbsp mayo

1 tbsp hoisin (add more if you like)

1 tbsp milk

1 tsp chicken stock powder

salt and pepper

1. To measure the amount of water needed, put the chicken breast into a medium pot and add just enough water to cover, then remove the chicken and bring the water to coil.
2. Return the chicken to the pot with the spring onion, ginger and sake
3. Simmer until the chicken is cooked, about 10 to 15 minutes, cut the chicken to check  to make sure it is cooked throughly but don’t overcook. Remove and leave to cool.
4. Cut top and tail off the beans and chop in half diagonally
5. Bring water in the pot to boiling, put beans in for 1 minute or 2. Be very careful not to overcook them. Drain and pat dry
6. Roughly shred the chicken when it is cool enough to handle
7. Place the beans and chicken in a bowl.
8. Combine the mayo, milk, chicken powder and hoisin and stir into the beans and chicken.
9. Season with salt and pepper.

Apple and Radish Dressed with Miso Mayonnaise

Serves 4

Dressing:

2 tsp white miso

1 tsp superfine sugar

1/2 cup mayo

1 tbsp rice vinegar

2 1/2 Tbsp shelled walnuts

3/4 cup red apple

2 1/2 cups radish

1. In a bowl, combine miso, sugar, mayo, and rice vinegar.
2. Cook the walnuts uncovered in a microwave on very low heat for one and half minutes. Leave to cool and roughly chop
3. Wash the apple complete with skin. Cut into 4 wedges, removing the core, then slice each wedge thinly pieces. Soak the apple in the water to keep it from discolouring.
4. Slice the radishes into thinly sliced round pieces
5. Combine the apple and radish together then put a bit dressing in at a time, don’t put all dressing in at once. 
6. Arrange in a serving bowl and sprinkle the walnut pieces on top