Transform barbecue chicken into a lively salad bursting with fresh Asian flavours.
Ingredients
- 320g (2 cups) shredded Roast Chicken
- 250g wombok (Chinese cabbage), shredded
- 4 shallots, trimmed, thinly sliced
- 1 carrot, coarsely grated
- 1 small red capsicum, halved, deseeded, thinly sliced
- 30g (1/2 cup) bean sprouts, trimmed
- 20g (1/2 cup) watercress sprigs
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon olive oil
- 1 teaspoon sugar
Method
- Step 1Combine the chicken, wombok, shallot, carrot, capsicum, bean sprouts and watercress in a large bowl.
- Step 2Combine the vinegar, soy sauce, hoisin sauce, oil and sugar in a small bowl. Add to the chicken mixture and toss to combine.
- Step 3Divide the salad among serving plates to serve.
Nutrition
975 kj
Energy
15g
Fat Total
3.5g
Saturated Fat
3.5g
Fibre
15g
Protein
10g
Carbs (total)
All nutrition values are per serve
Notes
To shred the cabbage, stack a few leaves, roll up and thinly slice crossways.
Shopping tip: You’ll need 1 small Woolworths Country Style Roast Chicken or the breast meat of 1 large Woolworths Country Style Roast Chicken.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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