- 0:20 Prep
- 0:15 Cook
- 8 Servings
- Capable cooks
This crunchy chicken salad with aromatic dressing is a filling midday meal.
Ingredients
- 2 (about 250g each) single chicken breast fillets
- 1/4 savoy cabbage, finely shredded
- 110g (2 cups) bean sprouts
- 1 carrot, peeled, cut into thin matchsticks
- 1/2 cup fresh Vietnamese mint leaves
- 1/2 cup fresh coriander leaves
- 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
Dressing
- 60ml (1/4 cup) fresh lime juice
- 2 tablespoons finely chopped palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
- 4 green shallots, ends trimmed, thinly sliced
- 1 fresh red birdseye chilli, deseeded, finely chopped
- 1 garlic clove, finely chopped
Method
- Step 1To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.
- Step 2Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
- Step 3Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
- Step 4Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
575 kj
Energy
4g
Fat Total
1g
Saturated Fat
2g
Fibre
17g
Protein
37mg
Cholesterol
519.54mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Prepare this recipe to the end of step 2 up to 1 day ahead. Store in the fridge. Carry out step 3 up to 1 hour before serving. Continue from step 4 just before serving.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
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