Crunchy chicken salad

Preparation time:
20 mins
Serves:
4 - 6

Ingredients

1 barbecued chicken
1 Lebanese cucumber
1 carrot, peeled, cut into thin matchsticks
1 red capsicum, thinly sliced
2 cups shredded cabbage (200g)
1/2 cup chopped fresh coriander
2 tsp sesame seeds
100g packet crunchy noodles

Fresh coriander leaves, to garnish

Dressing
1/4 cup soy sauce
1 tsp sesame oil
2 tbs Shaoxing wine
2 tbs honey
1 clove garlic, crushed
1cm piece fresh ginger, peeled, finely grated
2 shallots, finely chopped

Method

1 Discard skin and bones from chicken. Thickly shred meat. Place in a large bowl.

2 Cut cucumber in half lengthways. Using a teaspoon, scrape out and discard seeds. Thinly slice cucumber diagonally.

3 To make dressing, combine all ingredients in a small jug and whisk well.

4 Add cucumber, carrot, capsicum, cabbage, coriander and sesame seeds to chicken in bowl.

5 Just before serving, add noodles and dressing. Toss to coat. Garnish with coriander.

Rating:

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