Name: Asian-style chicken salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 2 tablespoon chinese cooking wine; 1 tablespoon lime juice; 1 tablespoon vegetable oil; 1 tablespoon light soy sauce; 2 teaspoon fish sauce; 2 teaspoon brown sugar; 1 cup shredded barbeque chicken, skin removed; 6 cherry tomatoes, quartered; 1 cup shredded wombok cabbage; 1/2 cup coriander leaves; 1/4 cup torn mint leaves; 1/4 cup chopped toasted peanuts; 6 green onions, thinly sliced; 1 red chilli, sliced; 2 hard-boiled eggs, shelled, quartered

Asian-style chicken salad

Full of tasty protein and fresh vegetables, this beautiful Summer salad is wonderful tossed with a punchy Asian dressing.

Ingredients

Dressing

2 tablespoon chinese cooking wine

1 tablespoon lime juice

1 tablespoon vegetable oil

1 tablespoon light soy sauce

2 teaspoon fish sauce

2 teaspoon brown sugar

1 cup shredded barbeque chicken, skin removed

6 cherry tomatoes, quartered

1 cup shredded wombok cabbage

1/2 cup coriander leaves

1/4 cup torn mint leaves

1/4 cup chopped toasted peanuts

6 green onions, thinly sliced

1 red chilli, sliced

2 hard-boiled eggs, shelled, quartered

Method

1.In a large serving bowl, combine all salad ingredients except eggs, tossing well. Cover and chill until required.

2.To make dressing: In a jug, whisk together all ingredients.

3.Just before serving, top salad with egg. Drizzle over dressing, tossing well to serve.

Savoy cabbage could beused in place of wombok. When boiling eggs, place cold eggs in a pan with enough cold water to cover. Bring to boil, stirring to centralise the yolk. Simmer for 5-7 minutes for a hard cooked egg (2-3 minutes will give a soft yolk). Cool in cold water.
Note

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Ingredients

Method

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