Thai shredded chicken salad
- Ready In: 20 minutes
- Prep Time: 20 minutes
- Cooking Time: nil
- Serves: 4
This is an interesting main meal salad or it can be served piled onto rice crackers as a pre-dinner nibble. You can prepare it ahead and store covered in the refrigerator until ready to serve. Don't add the dressing until the last minute.
Ingredients
- 3 cups cooked chicken shredded (300 g)
- 1 cup Chinese cabbage shredded (50 g)
- 1 cup bean shoots
- 1 carrot, finely grated
- 1 bunch coriander, leaves only
- 4-6 green shallots (green part only)
- toasted sesame seeds to garnish
- Dressing:
- 1/4 cup reduced-salt soy sauce
- 3 teaspoons sesame oil
- 1 tablespoon lime juice (about half a lime)
- 1 small red chilli, seeded and chopped (optional)
- 1/2 teaspoon brown sugar
Nutrition per serve
One serve = 947 kJ (225 Cals), 12 g fat (includes 3 g saturated fat ), 3 g carbohydrate (includes 3 g sugars), 3 g fibre , 655 mg sodium. Read our nutrition rating system.
Directions
- Prepare chicken by finely slicing the chicken flesh into long shreds. You should have enough to make 3 cups or 300 g in weight without bones. Place in a large mixing bowl.
- Add shredded cabbage, bean shoots, carrot, coriander leaves and shallots.
- Just before serving, pour over dressing and mix well to combine. Serve on lettuce leaf cups or with crisp toast slices of grainy bread. Garnish with toasted sesame seeds.
- To make the dressing, place all ingredients into a screw top jar and shake to mix well.
