SHRED­DED CHICKEN SALAD

SERVES 4 PER SERVE 1613kj COST $$$

Woman’s Day (Australia) - - Food To Love -

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.

For more recipe ideas, check out Woman’s Day Fast Healthy, $14.95. Avail­able where all good books are sold and magshop.com.au

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