Thai shredded chicken salad

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

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 (300g)
1 cup Chinese cabbage shredded (50g)
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

Methods/steps

Prepare chicken by finely slicing the chicken flesh into long shreds. You should have enough to make 3 cups or 300g 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.

Additional Tips

Preparation time: 20 mins Cooking time: nil

One serve = 947kJ (225 cals), 12g fat (includes 3g saturated fat ), 3g carbohydrate (includes 3g sugars), 3g fibre , 655mg sodium. Read our nutrition rating system.