Shredded chicken salad
serves 4| prep 20 mins | cooking 2 hours 5 mins
500ml (2 cups) Massel Chicken-style Liquid Stock 1 stem lemongrass, pale section only, bruised 3cm-piece ginger, peeled, sliced 1 star anise 400g chicken breast fillets 125g rice vermicelli noodles 2 carrots, peeled, cut into noodles using a spiraliser 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced 200g red cabbage, finely shredded 3 green shallots, thinly sliced 1 bunch fresh coriander, leaves picked ½ bunch fresh mint, leaves picked 2 tbs fried shallots
2 tbs sweet chilli sauce 2 tbs fresh lime juice 2 tsp fish sauce 2 tsp peanut oil
1 Combine the stock, lemongrass, ginger and star anise in a slow cooker. Add the chicken. Cover and cook on High, turning chicken halfway, for 2 hours. 2 Transfer the chicken to a plate to cool. Add noodles to the slow cooker. Use tongs or a fork to turn the noodles a couple of times in the stock to soften them slightly and loosen until they’re mostly submerged. Cover and cook on Low for 5 minutes. Use tongs to transfer noodles to a colander to drain. Set aside to cool. 3 Meanwhile, for the dressing, use a whisk to combine the sweet chilli sauce, lime juice, fish sauce and peanut oil in a small bowl. 4 Use 2 forks to shred the chicken. Use kitchen scissors to cut the noodles into shorter lengths. Combine the chicken, noodles, carrot, cucumber, cabbage, shallot, coriander and mint in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with fried shallots.
PER SERVE • 27g protein • 5g fat (1g saturated fat) • 39g carb • 7g dietary fibre • 326 Cals (1361kj)