Asian Style Chicken Salad
This is a really easy, tasty salad that is ideal for the warmer weather we have coming up. It is a recipe that does not need to be adhered to strictly to get some flavour from it, if you have no peanuts just substitute them for cashews as I did last time. It is straight out of a Womens Weekly cookbook called Great Asian Food.
500 grams of chicken breast fillets – I always use thigh fillets
1/4 cup (60)mL peanut oil
1/4 cup (60)mL rice vinegar
2 teaspoons fish sauce
1 teaspoon finely grated lime rind – or lemon
1/4 cup (60)mL lime juice – or lemon
2 fresh chillies chopped finely
2 cloves garlic crushed
2 tablespoons of brown sugar
1/2 cup firmly packed, coarsely shredded fresh Vietnamese mint – or normal mint
1/2 cup firmly packed, coarsely shredded fresh coriander
500 grams finely shredded Chinese cabbage
2 medium carrots (240g) grated coarsely
6 green onions sliced thinly
1/3 cup (35g) coarsely chopped peanuts – or cashews
Poach chicken in medium frying pan containing one litre of water until cooked and then slice up – I sometimes just pan fry the chicken.
Combine oil, vinegar, sauce, rind and juice in a large bowl with chilli, garlic and sugar and stir up.
Add mint, coriander, chicken, cabbage and carrot, toss salad until well mixed, add onions and nuts then serve.