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CHICKEN CRUNCHY SALAD
- Natasha Kanade
- January 24, 2022
- Easy
- Servings - 1
- Calories - 212
Nutrients
- Protein - 13.6g
- Fats - 8.2g
- Carbs - 21.1g
- Fiber - 4.3g
Ingredients:
- Shredded chicken – 50 g
- Coarsely ground black pepper – 1/2 tsp
- Small red chilli, finely chopped – 2 nos
- White cabbages, finely shredded – 50 g
- Carrot, finely shredded – 15 g
- Onion, finely sliced – 50 g
- Roughly chopped fresh mint leaves – 1 tbsp
- Roughly chopped coriander leaves – 1 tbsp
- Garlic, peeled – 2 cloves
- Rice vinegar – 1 tbsp
- Fish sauce (low sodium) – 2 tsp
- Peanuts, very finely chopped 1 tsp
- Lime juice – 1 tbsp
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Half fill a deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.
- Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.
- Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).
- Then pound the garlic, chillies to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 2 tbsp water.
- To serve, toss the salad. Scatter mint leaves on a plate, pile the salad on top and sprinkle with peanuts.