Hainanese chicken rice salad bowl recipe by Rosheen Kaul

The gingery, toasted sesame oil-based dressing contains all the nostalgic flavours of Hainanese chicken rice from my childhood in Singapore, and the combination of crunchy diced vegetables and shredded rotisserie chicken makes this salad fresh, quick and hearty.

Despite the name, there isn’t any rice in this salad, but feel free to throw in some cooked white or brown rice if you like.

If you prefer to poach the chicken yourself, bring some chicken stock or water to a boil in a medium pan with a handful of sliced ginger, garlic and spring onions, drop in some chicken thigh or breast fillets and simmer for three to four minutes before covering the pan and turning off the heat. Let it sit for 10 to 15 minutes to poach gently and cool. Shred the meat when you’re ready to serve.