After much cookbook page turning and searching through the brain-based recipe index, I actually found something that seemed up that alley. In the Thanksgiving and Christmas chapter of Nigella's book Feast there's an Asian-style salad with left-over turkey in a peanut butter based sauce (Nigella calls it Bang Bang Turkey for some reason I can't quite comprehend). We didn't have any leftover turkey (we have never had any leftover turkey, seeing as us Swedes aren't big turkey eaters other than smoked turkey breast on sandwiches), and I couldn't find all the ingredients for the sauce in the grocery store so I played around and as usual, my version bears little resemblence to the original recipe (which by the way can be found here if you don't happen to have a copy of Feast. Scroll down about half way for the Bang Bang recipe).
Anyway, it was quite light and fruity and definitely gooey so it did do the trick! In the spirit of Nigella I will also name this dish after explosive noises. Or you could just call it Peanut and Hoisin Chicken Salad, if you're boring like that.
Big badaboom chicken salad
For the sauce:
3 tbsp crunchy peanut butter
2 tbsp Hoisin sauce
1 tbsp water
2 tsp neutral-tasting oil
1 whole grilled chicken
50 g spring onions
½ cucumber
1 mango
1 handful of fresh cilantro
Start with the sauce: simply mix all the ingredients and put aside.
Remove the skin from the chicken and get the meat off the bones. Shred the meat by tearing it apart using your hands. Put the chicken meat in a bowl, add the sauce and mix around so that the chicken is coated in gooeyness.
Finely chop the spring onions. Cut the cucumber in half lengthwise and then in thin half moon slices. Cut the mango in smaller pieces. Put all the veggies and on a plate (this salad should be served on a large plate, not in a bowl) and mix around. Top with the chicken. Bang - you're done!
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