NZ Woman's Weekly

Asian cherry, chicken and cos lettuce salad

  • Meal Type

  • Total time

    30 minutes
  • Servings

  • Courses


Ready in 30 minutes, serves 4.

Fresh cherries are essential for this dish, which is full of flavour and has a crunchy texture. You will want to make it all summer.

  • 2 tbsp vegetable oil
  • 1 tbsp grated ginger
  • 500g skinless chicken breasts, cut into 1cm dice
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin or sherry
  • 1 tbsp honey
  • 1 cup fresh cherries, cut in half and pitted
  • 1 1/2 cups grated carrot
  • 3 spring onions, finely sliced
  • 1/4 cup toasted almonds
  • 12 cos lettuce leaves

1. Heat 1 tablespoon of oil in a pan over a medium-high heat. Add the ginger and chicken and gently cook for 10 minutes or until cooked through. Season with salt then set aside.

2. In a large bowl, whisk the remaining 1 tablespoon of oil with the rice vinegar, mirin or sherry, soy sauce and honey until combined. Add chicken mixture, cherries, carrot, spring onion and almonds. Toss together.

3. To serve, spoon a mound of the chicken and cherry mixture into the centre of each lettuce leaf. Roll the leaf up around the filling.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.