Chicken Peanut Salad

Ingredients

• 
  Button mushrooms (large), sliced 5
• 
  Soy sauce (for the mushrooms) 1/2 tsp
• 
  Boneless chicken breast 250 g
• 
  Garlic cloves, crushed 2
• 
  Onion, sliced 1/2 small
• 
  Black pepper To taste
• 
  Salt To taste
• 
  Salad leaves, washed and patted dry 5-8 leaves
• 
  Roasted peanuts 1/4 cup
• 
  Bread slices (for croutons) 2
• 
  Butter (for croutons) 1 tbsp
• 
  Dark soy sauce (dressing) 2 tsp
• 
  Apple cider vinegar or coconut vinegar 1 tsp
• 
  Lemon juice 1 tsp
• 
  Mustard paste 1/2 tsp
• 
  Mayonnaise (optional) 2 tbsp
• 
  Olive oil 1 tbsp
• 
  Grated parmesan cheese 2 tbsp

Method

1. 1

   Season the Mushrooms:
   Toss the sliced button mushrooms with 1/2 tsp soy sauce, a pinch of salt and a pinch of black pepper until evenly coated.

2. 2

   Sauté the Mushrooms:
   Cook the mushrooms in a dry pan over medium heat, or with a tiny drizzle of olive oil, for 5-7 minutes until light brown. Set aside to cool.

3. 3

   Slow-Cook the Chicken:
   Place the chicken in a covered pan with the garlic, onion, black pepper, salt and a splash of water. Cook on low heat for about 30 minutes until tender and cooked through.

4. 4

   Shred the Chicken:
   Let the chicken rest for a few minutes, then pull it into bite-size shreds with two forks.

5. 5

   Make the Croutons:
   Butter the bread slices, cut them into cubes and toast in a 180°C (350°F) oven for 8-10 minutes until golden and crisp. For a quicker option, pan-fry the cubes over medium heat, turning often.

6. 6

   Prepare the Leaves:
   Wash the salad leaves, pat them completely dry and tear them into pieces so the dressing clings to them.

7. 7

   Whisk the Dressing:
   Whisk the dark soy sauce, vinegar, lemon juice, mustard paste, mayonnaise, olive oil, about 1/2 tsp salt and black pepper together. Taste it: it should be a little tangy and salty, not too much, so adjust the salt and pepper.

8. 8

   Toss and Serve:
   Combine the leaves, chicken, mushrooms, roasted peanuts and croutons in a large bowl, pour over the dressing and toss well. Top with grated parmesan and serve right away.