Asian chicken salad
Easy
4 servings
9 serves of veg
20m preparation
8m cooking
Ingredients
- 2 skinless chicken breasts, visible fat removed (approximately 500g total)
- freshly ground or cracked black pepper
- 2 cloves garlic, peeled and halved
- 4 coriander stalks, including stalk and leaves, roughly chop leaves
- 100g rice stick noodles or vermicelli noodles
- 3 cups finely shredded Chinese cabbage (approx. ½ large Chinese cabbage)
- 2 carrots, peeled, cut into match-sized strips
- 4 spring onions, thinly sliced diagonally (include green tops)
- 3 cups bean sprouts (250g)
- ½ cup loosely packed mint leaves, roughly torn
Dressing
- 2 tablespoons lime juice
- 2 tablespoons sweet chilli sauce
- 2 teaspoons fish sauce
- 1 tablespoon water
- 40g unsalted peanuts, roughly chopped
Method
- Place both chicken breasts in a medium saucepan with enough water to just cover. Season with black pepper.
- Add garlic, coriander roots and stems. Reserve leaves.
- Place over high heat and bring to the boil. Reduce heat and simmer with lid on for 2 minutes.
- Switch off heat, cover and leave chicken to rest in the liquid stock while preparing salad.
- Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
- Add cabbage, carrot, spring onions, bean sprouts, coriander leaves and mint to noodles. Stir well.
- Remove chicken and garlic from liquid stock and set aside to cool slightly.
- Make dressing by mashing cooked garlic in a cup and combining with lime juice, sweet chilli sauce, fish sauce and water.
- Coarsely shred or thinly slice the chicken.
- Add chicken and dressing to the salad and combine.
- Serve immediately, topped with peanuts.
Alternatives
- Replace the rice noodles with 100g fresh egg noodles (cooked according to packet directions).
- Replace the rice noodles with ½ red capsicum cut into strips and 1 sliced cucumber.
- Replace the poached chicken with 2 skinless breasts of a cooked roast chicken.
- For added spice, add a chopped red chilli to the salad mix or sprinkle with white pepper.
Storage Suggestions
- This dish can be made in advance, but dressing and peanuts are best to be added to salad just before serving.
- Store in fridge until meal time.
Equipment List
- saucepan and lid
- heat proof bowl
- tongs
- cup
Acknowledgements
Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.
