Recipe

Shredded chicken salad

You can tell just by looking at this salad that it will be fresh, light and tasty on the tongue. Chicken cooked in this way should stay moist and juicy, don't be tempted to boil rapidly or cook it for too long or it will be tough.

  • 35 mins cooking
  • Serves 4
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Ingredients

Shredded chicken salad
  • 500 gram chicken breast fillets
  • 125 gram rice vermicelli noodles
  • 1 large carrot (180g), cut into matchsticks
  • 1 red capsicum (200g), sliced thinly
  • 1 green capsicum (200g), sliced thinly
  • 1 lebanese cucumber (130g), seeded, sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • 1 cup coarsely shredded fresh mint
  • 1/4 cup (35g) toasted unsalted peanuts, chopped coarsely lime and palm sugar dressing
Lime and palm sugar dressing
  • 1/4 cup (60ml) lime juice
  • 1/4 cup (65g) grated palm sugar
  • 1/4 cup (60ml) fish sauce

Method

Shredded chicken salad
  • 1
    Combine all ingredients for the lime and palm sugar dressing in a screw top jar and shake well.
  • 2
    Place chicken and half of the dressing in medium saucepan with barely enough boiling water to cover chicken; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until chicken is cooked through. Cool chicken in poaching liquid 10 minutes; discard liquid (or reserve for another use). Using two forks, shred chicken finely.
  • 3
    Meanwhile, place vermicelli in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Rinse under cold water; drain.
  • 4
    Place chicken and vermicelli in large bowl with carrot, capsicums, cucumber, chilli, mint and remaining dressing; toss gently to combine. Divide salad among plates; top with nuts and dressing.

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