Name: Chilli lime chicken salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup (375ml) chicken stock; 1 1/2 cup (375ml) water; 4 single chicken breast fillets (680g); 1 small red capsicum (150g), sliced thinly; 6 radishes, sliced thinly; 1/2 large chinese cabbage (300g), shredded; 3 green onions, sliced thinly; 1 cup (80g) bean sprouts; 1/2 cup loosely packed coriander leaves; 1/2 cup (75g) salted peanuts, toasted; Dressing; 1/3 cup (80ml) lime juice; 1/4 cup (65g) grated palm sugar or brown sugar; 2 fresh small red thai chillies, chopped finely; 1 clove garlic, crushed; 1 tablespoon fish sauce; 1/4 cup (60ml) olive oil

Ingredients

1 1/2 cup (375ml) chicken stock

1 1/2 cup (375ml) water

4 single chicken breast fillets (680g)

1 small red capsicum (150g), sliced thinly

6 radishes, sliced thinly

1/2 large chinese cabbage (300g), shredded

3 green onions, sliced thinly

1 cup (80g) bean sprouts

1/2 cup loosely packed coriander leaves

1/2 cup (75g) salted peanuts, toasted

Dressing

1/3 cup (80ml) lime juice

1/4 cup (65g) grated palm sugar or brown sugar

2 fresh small red thai chillies, chopped finely

1 clove garlic, crushed

1 tablespoon fish sauce

1/4 cup (60ml) olive oil

Method

1.Bring stock and the water to a boil in large frying pan. Add chicken; simmer gently, uncovered, about 8 minutes, turning halfway, or until just cooked through. Remove from heat; cool chicken in liquid.

2.Meanwhile, make dressing. Combine juice, sugar, chilli and garlic in small saucepan. Stir over low heat until sugar is dissolved. Cool and whisk in sauce and olive oil until combined.

3.Cut chicken into thin slices. Combine remaining ingredients in large bowl.

4.Add half of the dressing and gently toss until combined. Serve chicken on salad and drizzle with remaining dressing.

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Ingredients

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