Chicken salad with radish and cashew nuts

Serves 4-6

For the dressing

• 1 organic chicken
• 1 red onion
• 3 tbsp organic cider vinegar
• 1 tbsp brown sugar
• 0 black pepper
• 400g pink and purple radish
• 10 sprigs fresh mint
• 1 small bunch coriander

• 3 bird’s eye chillies
• 1 clove garlic
• 1 thumb root ginger
• 3 tbsp maple syrup
• 5 tbsp lime juice
• 5 tbsp premium quality fish sauce
• 5 tbsp cashew nuts
• 0.5 pomegranate

Step 1
You can use the chicken stock to make a delicious chicken rice, I always add a good squeeze of ketchup and turmeric in there, too.

Step 2
Mix well.

Step 3
Serve with the salad.

Step 4
Bring a large pot filled with three litres of water to a boil, season with salt, then poach the chicken for 60–80 minutes (depending on size), until the juices run clear and it’s cooked all the way through.

Step 5
Meanwhile, in a large bowl, mix the onion, vinegar, sugar and a pinch each of salt and pepper, and leave to pickle.

Step 6
When the chicken is cooked, leave to cool, then tear all the meat off the bones along the grain, add to the onion bowl and season with pepper.

Step 7
Keep the stock for steaming some rice to serve alongside.

Step 8
Add the radishes, mint and coriander to the salad bowl.

Step 9
Put all the dressing ingredients in a clean jam jar, screw on the lid and shake well.

Step 10
To serve, tip the dressing over the salad and toss with your hands.

Step 11
Garnish with a few sprigs of coriander and mint, if you have any, and a generous sprinkling of cashews and pomegranate seeds.

Step 12
Serve with prawn crackers and/or steamed rice.