According to Nigella, if you roast a chicken with ginger rubbed into the skin, the leftover meat will lend itself nicely to an Asian-style salad. I didn't want to go to the bother of roasting a whole chicken, so I just rubbed a breast with bottled minced ginger, cooked that in the oven, and let it cool overnight.
For lunch today, I shredded the meat, and tossed it through some mixed lettuce with water chestnuts and a dressing of soy sauce, sesame oil and rice vinegar. I notice now that I forgot to add toasted sesame seeds, and intentionally omitted raw sugar snaps, but it didn't seem to make a huge difference to the salad. It tasted quite lovely as it was. The only thing I noticed was that the breast meat was a bit tough, so I'd probably go for thigh next time. Theoretically, I prefer thigh. However, I acknowledge that circumstance and my ever-changing moods usually dictate what I actually end up eating.
Gingered Chicken Salad
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