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Asian-Style Chicken Salad Recipe |
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| Cooking time
00:10[hh:mm]
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Prep Time
00:15[hh:mm]
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Serving Size
4
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General
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Taste level of recipe
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Asian-Style Chicken Salad Recipe Ingredients |
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| Quantity |
Measurement |
Ingredients |
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N M |
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1
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liter
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water
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1
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brown onion halved
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2
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single chicken breast fillets
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1
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carrot peeled, cut into matchsticks
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150
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gram
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snow peas trimmed, thinly sliced
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1
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red capsicum deseeded thinly sliced
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1/2
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wombok (chinese cabbage),hard core removed, finely shredded
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3
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green shallots ends trimmed, thinly sliced diagonally
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1/2
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measuring cup
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fresh coriander leaves
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2
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tablespoon
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fresh lime juice
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1
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tablespoon
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fish sauce
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2
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tablespoon
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brown sugar
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1
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fresh red chilli deseeded, chopped
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1
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liter
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water
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1
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brown onion halved
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2
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single chicken breast fillets
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1
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carrot peeled, cut into matchsticks
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150
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gram
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snow peas trimmed, thinly sliced
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1
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red capsicum deseeded thinly sliced
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1/2
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wombok (chinese cabbage),hard core removed, finely shredded
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3
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green shallots ends trimmed, thinly sliced diagonally
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1/2
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measuring cup
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fresh coriander leaves
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2
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tablespoon
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fresh lime juice
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1
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tablespoon
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fish sauce
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2
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tablespoon
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brown sugar
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1
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fresh red chilli deseeded, chopped
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Asian-Style Chicken Salad Recipe Method
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Place water, onion and chicken in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion. |
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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. |
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Shred chicken. 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. |
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