This Asian-style salad is a refreshing accompaniment to the tasty chicken skewers.
Ingredients
- 100ml rice vinegar
- 1/4 cup (60ml) fish sauce
- 2 tablespoons caster sugar
- 600g skinless chicken breast fillets, trimmed of excess fat, cut into strips
- 200g rice vermicelli noodles
- 1 carrot, cut into matchsticks
- 1 long red chilli, thinly sliced
- 1/3 cup mint leaves
- 1/2 cup coriander leaves
- Lemon wedges, to serve
Method
- Step 1Soak 12 wooden skewers in cold water for 20 minutes.
- Step 2Mix 2 tablespoons of vinegar with 1 tablespoon each of fish sauce and sugar in a bowl. Add chicken and toss to coat. Cover and refrigerate for 10 minutes.
- Step 3Meanwhile, place the noodles and carrot in a bowl and pour over boiling water. Let stand for a few minutes to soften, then drain and place in a bowl with the chilli, mint, coriander and the remaining vinegar, fish sauce and sugar. Toss to combine.
- Step 4Heat a lightly oiled chargrill over medium heat, or heat a barbecue to medium. While heating up, thread chicken strips onto skewers. Cook on the chargrill or barbecue for 5-7 minutes until cooked through. Serve chicken with salad and lemon wedges.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1627 kj
Energy
3g
Fat Total
1g
Saturated Fat
2g
Fibre
36g
Protein
88mg
Cholesterol
1570.12mg
Sodium
10g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: John Paul Urizar
- Publication: Taste.com.au
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