Prep 10 min
Cook 1 hr 30 min
Serves 4-6

1 organic chicken
1 red onion, peeled and very thinly sliced
3 tbsp organic cider vinegar

1 tbsp brown sugar
Salt and black pepper
400g pink and purple radish, thinly sliced
10 sprigs fresh mint or Thai basil, picked and finely sliced, plus extra to serve
1 small bunch coriander (with stalks), chopped, plus extra to serve

For the dressing
3 bird’s eye chillies, deseeded and finely chopped
1 garlic clove, peeled and finely chopped
1 thumb-sized piece root ginger, peeled and finely chopped
3 tbsp maple syrup
5 tbsp lime juice (ie, from 2-3 limes)
5 tbsp premium quality fish sauce
5 tbsp cashew nuts, crushed or blended
Seeds from ½ pomegranate

Chicken salad with radish and cashew nuts (The Guardian Feast)

Six of the best winter salads as featured in The Guardian Feast


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.

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

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

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

Put all the dressing ingredients in a clean jam jar, screw on the lid and shake well. Season to taste: you’re looking for a balance of sweet, sour, salty and hot.

To serve, tip the dressing over the salad and toss with your hands. Garnish with a few sprigs of coriander and mint, if you have any, and a generous sprinkling of cashews and pomegranate seeds. Serve with prawn crackers and/or steamed rice.
Uyen Luu,

Photography: Jonathan West for the Guardian. Food stylist: Ellie Mulligan. Props stylist: Anna Wilkins