Recipe

Poached chicken, cabbage and mint salad

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 8
    • Print
    Print

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.

The Latest from Food To Love