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Recipe

Asian-style chicken salad

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

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • Serves 4
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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
Asian-style chicken salad
  • 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

Asian-style chicken salad
  • 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.

Notes

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.

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