This is a fabulous Summer dish as other than cutting and chopping, not much electricity (i.e. heat) is needed and the kitchen stays nice and cool. Important when you live in small digs like me. This is a great main, side or lunch! Tastes fine the next day too.
INGREDIENTS
2 single chicken breast fillets
Chicken stock (or water)
1 carrot, peeled, cut into matchsticks
150g snow peas, trimmed, thinly sliced
1 red capsicum, deseeded, thinly sliced
1/2 wombok (Chinese cabbage),hard core removed, finely shredded
3 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup fresh coriander leaves
Dressing*
2 tbs fresh lime juice
1 tbs fish sauce
2 tsp brown sugar
1 fresh red chilli, deseeded, chopped
* I made this dish for two people but found I needed the full serve of dressing.
Serves 4
METHOD
1. Poach chicken in 4cm of chicken stock for 10min. Cool, shred.
2. Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.
3. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.
NUMBERS
Protein: 34g
Fat: 3.5g
Carbohydrate: 14g
Fibre: 7g
From: http://www.taste.com.au/recipes/14140/asian+style+chicken+salad
