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Smoky chicken salad with roast peppers, shiitake and sugar snap peas from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 123) by Diana Henry

  • sesame seeds
  • soy sauce
  • red peppers
  • chicken breasts
  • five spice powder
  • hoisin sauce
  • honey
  • limes
  • mizuna
  • oranges
  • sugar snap peas
  • shiitake mushrooms
  • dry vermouth
  • baby spinach
  • cardamom pods

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Notes about this recipe

  • Eat Your Books

    Chicken marinates 24 hours.

  • e_ballad on January 11, 2017

    Uncharacteristic for her recipes, there were a lot of steps involved to make this salad (lots of washing up!), albeit all of them simple. Unfortunately, for all the effort, the combination of textures & flavours didn't especially wow us. A bit more crunch might change this, with the radish/carrot variation sounding like a good idea.

  • FJT on July 24, 2016

    This is a lovely salad. It was really easy to make and was very tasty. I made it with the peppers and sugar snap peas, but instead of shiitake mushrooms I added carrot and radish to the salad leaves (as suggested as a variation). I liked the extra crunch that this added.

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