Chopped salads are an exciting recent addition to my weekly meal plan. They’re filling, nutrient-dense, packed with protein and feature an array of colourful vegetables. I’m a textural eater, and adding lots of dimension to my salads makes every bite interesting, and avoids what I’ve dubbed “salad leaf fatigue”.
Dressed leaves are great to accompany a meal, but these salads can stand on their own as the star of the table, or be taken to the office for a fun desk lunch. ‘Hainanese chicken rice’ greens bowl The gingery, toasted sesame oil-based dressing contains all the nostalgic flavours of Hainanese chicken rice from my childhood in Singapore, and the combination of crunchy diced vegetables and shredded rotisserie chicken makes this salad fresh, quick and hearty. Despite the name, there isn’t any rice in this salad, but feel free to throw in some cooked white or brown rice if you like.
If you prefer to poach the chicken yourself, bring some chicken stock or water to a boil in a medium pan with a handful of sliced ginger, garlic and spring onions, drop in some chicken thigh or breast fillets and simmer for three to four minutes before covering the pan and turning off the heat. Let it sit for 10 to 15 minutes to poach gently and cool. Shred the meat when you’re ready to serve.
Ingredients 1⁄4 head white cabbage, finely chopped 1 Lebanese cucumber, diced 1 head broccolini, blanched and sliced into rounds 1⁄2 cup edamame beans, blanched and drained 3 spring .