Name: Asian chicken salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram chicken breast fillets, halved lengthwise; 3 cup shredded baby chinese cabbage (wombok); 1 cucumber, halved lengthwise, thinly sliced diagonally; 1 green capsicum, thinly sliced; 2 carrots, peeled, cut into matchsticks; 2 1/2 cup bean sprouts; 3/4 cup coriander leaves; 2 green onions, thinly sliced diagonally; 1/2 cup bought oriental salad dressing

Asian chicken salad

Tender poached chicken is shredded through this deliciously fresh Asian salad with cabbage, veggies and a punchy dressing.

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

500 gram chicken breast fillets, halved lengthwise

3 cup shredded baby chinese cabbage (wombok)

1 cucumber, halved lengthwise, thinly sliced diagonally

1 green capsicum, thinly sliced

2 carrots, peeled, cut into matchsticks

2 1/2 cup bean sprouts

3/4 cup coriander leaves

2 green onions, thinly sliced diagonally

1/2 cup bought oriental salad dressing

Method

1.Place chicken in a deep frying pan. Cover with cold water. Bring to simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked. Using a slotted spoon, transfer chicken to a heatproof plate. Cool. Shred chicken.

2.Combine shredded chicken, cabbage, cucumber, capsicum, carrot, bean sprouts, coriander and onion in a glass bowl. Pour dressing over chicken mixture; toss to combine. Serve.

You could use green cabbage instead of Chinese cabbage (wombok). You’ll need about 1/2 a cabbage for this recipe. Make ahead: Cook chicken up to a day ahead. Store in an airtight container in the fridge.
Note

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