Quick & Easy

Crunchy chicken salad

crunchy chicken salad



1.To make the dressing, put the sauce, vinegar, sugar, olive and sesame oils in a small saucepan. Heat the pan on the stove over low heat. Cook, stirring with a wooden spoon, until the sugar has dissolved. Remove from the heat, leave the dressing to cool.
2.Meanwhile, shred the cabbage finely. Peel the carrots, then cut them into matchsticks.
3.Remove the chicken meat from the bones. Shred the chicken meat into pieces.
4.Put the cabbage, carrot, nuts, chicken, noodles, coriander and dressing in a large bowl, mix well and serve straight away.
5.To cut the carrot into matchsticks, cut the carrot in half crossways, then cut into thin slices lengthways.

Crispy fried noodles are available in the Asian aisle of supermarkets. Using a large sharp knife, shred the cabbage as thinly as you can. Stack the slices neatly, cut them lengthways into matchstick-sized strips. This is called `julienne’.


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