Chicken Salad at The Ivy

The Ivy - one of Britain’s most iconic restaurants - has been a favorite of Irish celebrities for decades including Pierce Brosnan, Liam Neeson, Daniel Day Lewis and Christine Bleakley. To celebrate its 20 birthday this month, The Ivy turned into a theatre for a week, with Academy Award winning playwright Sir Ronald Harwood’s play - Heavenly Ivy – being performed nightly. But for those of us who didn’t get a chance to go, here’s a taste of The Ivy from head chef Gary Lee, who shared his recipe for Chicken Salad when we caught up.

The Ivy’s Fragrant Chicken Salad with Coconut, Lime and Chilli

Serves 4

Ingredients

200g poached chicken (shredded)

4 sticks of spring onion (julienned)

1 bunch of Thai mint leaves (if you cannot find Thai mint, garden min will do)

Half a bunch of Thai basil

40g carrot (shredded)

100g beanshoots

40g mouli (white radish)

Coconut, Chilli and Lime Dressing

Juice of 2 limes

30-50g palm sugar (available at good oriental stockists)

1 red chilli (chopped fine)

1 green chilli (chopped fine)

10 large coriander roots

6-8 lime leaves (de-veined)

1 clove of garlic (crushed)

20g galangal (wild ginger) (chopped and crushed)

200ml seasoned coconut cream with salt & sugar

2tbsp fish sauce

To make the dressing, place the chilli, coriander roots, lime leaves, garlic and ginger into a pestle and mortar.  Pound this mixture until smooth then add the palm sugar and lime juice, check for seasoning and finish with the coconut cream.

Place the poached chicken into a bowl and add carrots, mouli, beanshoots and then all the herbs. Lightly mix these together & then add the dressing.

Garnish with some finely shredded spring onion & coriander.

It is imperative that this dressing is served at room temperature, so as to achieve maximum flavour, it is also important to remember that the coconut cream must not be too thick to achieve the desired consistency.

THE IVY

1-5 West Street
London WC2H 9NQ
020 7836 4751