Poached chicken, cabbage and mint salad

ingredients

• Poached chicken, cabbage and mint salad

  • 400 gram chicken breast fillets, trimmed
  • 2 cup (500ml) salt-reduced chicken stock
  • 1 lemongrass stalk, bruised
  • 3 piece fresh ginger, sliced
  • 1/2 small white cabbage, shredded
  • 4 green onions (shallots), sliced diagonally
  • 100 gram snow peas, trimmed, thinly sliced
  • 1/2 cup vietnamese mint leaves
  • 1/2 cup mint leaves
  • 1/4 cup (35g) roasted peanuts, chopped

• Lime dressing

  • 2 tablespoon lime juice, plus wedges to serve
  • 1 tablespoon peanut oil
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar

method

• Poached chicken, cabbage and mint salad

  • 1

    Place chicken in a small saucepan with stock, lemongrass and ginger. Cover and bring to a simmer on medium-low heat Cook for 10-12 minutes.

  • 2

    Turn off heat and cool chicken in stock. Remove with a slotted spoon and shred into long strips. Reserve stock for another use.

  • 3

    To make lime dressing, combine all ingredients in a screw-top jar or small bowl.

  • 4

    Place chicken, cabbage, onion, snow peas and mint into a large serving bowl. Shake dressing or whisk well with a fork. Pour over salad and toss to combine. Scatter over peanuts and serve with lime wedges.

notes

Use the cooled stock for another recipe. It can be frozen for up to 3 months. To save time and make this recipe even easier, buy 1 barbecued chicken, discard skin and bones and coarsely shred meat.