Recipes Spicy BC Tomato and Pulled Chicken Salad

Spicy BC Tomato and Pulled Chicken Salad

Local BC greenhouse grown tomatoes and cucumbers are available most of the year. Get creative by choosing differed coloured and sized tomatoes to include in this delicious crowd-pleaser of a salad that packs a punch. Pair with a glass of Moraine Riesling.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Servings: 4 people
Calories: 514kcal


Pulled Chicken

  • 1 half chicken
  • 1/4 cup kosher salt
  • 4 inch piece ginger sliced
  • 1 bunch green onions
  • 2 tbsp sesame oil

BC Tomato Salad

  • 4 mini cucumbers
  • Kosher salt
  • 3 tsp granulated sugar
  • 1 1/2 tsp fresh lime zest from 2 limes
  • 3 tbsp lime juice from 2 limes
  • 4 tsp fish sauce
  • 1 tbsp coconut oil or canola oil
  • 1 tbsp green Serrano chile very thinly sliced (about 1/2 large chile)
  • 1 clove of garlic finely grated
  • 12 ounces multi-coloured large and small tomatoes halved or quartered, depending on the size
  • 1/2 cup fresh Thai basil extra thinly sliced for garnish
  • 1/2 cup small sprigs cilantro
  • 1/4 small onion very thinly sliced
  • 1 inch piece of fresh ginger peeled and cut into matchsticks
  • 1/4 cup roasted salted peanuts coarsely chopped

Spicy Dressing

  • 2 tbsp sambal
  • 2 tbsp sriracha
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 tbsp lime juice
  • 2 tbsp water


  • Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat. And place the chicken in an ice bath to stop the chicken from overcooking.
  • When cooled, pat the chicken dry and remove skin. Pull chicken from bones then toss with sesame oil to keep from drying out. Place in bowl and cover in fridge for later use.
  • Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
  • Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
  • Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat.
  • To plate spoon salad nicely into a bowl leaving room for chicken in the middle. Top with chicken, drizzle chili sauce over chicken. Top with remaining nuts, and chiffonade of Thai basil. Pair with a glass of Moraine Riesling.


Calories: 514kcal