SHREDDED CHICKEN SALAD
SERVES 4 PER SERVE 1613kj COST $$$
125g rice vermicelli noodles 500g chicken breast fillets 1 large carrot, cut into matchsticks 1 red capsicum, seeded, thinly sliced 1 green capsicum, seeded, thinly sliced 1 Lebanese cucumber, seeded, thinly sliced 1 fresh long red chilli, thinly sliced 1 cup coarsely shredded fresh mint ¼ cup coarsely chopped toasted unsalted peanuts LIME & PALM SUGAR DRESSING ¼ cup lime juice ¼ cup grated palm sugar ¼ cup fish sauce
1 Place vermicelli in large heatproof bowl. Cover with boiling water. Set aside until just tender. Drain. Rinse under cold water. Drain. 2 LIME & PALM SUGAR DRESSING Place all ingredients in a screw-top jar and shake well. 3 Place chicken and half 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. Using two forks, shred chicken finely. 4 Place chicken and vermicelli in a large bowl with carrot, capsicum, cucumber, chilli, mint and remaining dressing. Toss gently until combined. Divide salad among plates. Top with nuts.
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