There is a definite chill in the evening air lately but the days are still gloriously warm which makes this Asian Inspired Shredded Chicken Salad a delicious salad meal in autumn. And perfect for a long weekend Monday like today.

Asian Inspired Shredded Chicken Salad

 

Asian Inspired Shredded Chicken Salad

A great way of utilising left over cooked chicken the salad packs a punch of flavour, texture and colour. I think soaking the shredded chicken in the salad dressing amplifies the flavour just that much more rather than adding the dressing at the end.

Asian Inspired Shredded Chicken Salad

Serve the salad as a light meal but it will be as good as a filling for a sandwich, wrap or in a toasted pita. Cut the carbs completely by making the wraps with large lettuce leaves.

Asian Inspired Shredded Chicken Salad

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup shredded baby cabbage
  • 2 spring onions, thinly sliced
  • 2 carrots, grated
  • 1 cucumber, sliced into strips
  • ½ cup roughly chopped fresh mint
  • ½ cup roughly chopped fresh coriander or parsley
  • Dressing:
  • 2 tbsp lime juice
  • 2 tbsp rice wine vinegar
  • 1 tbsp chili sauce (like Sriracha)
  • 1 clove garlic, mashed
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • To serve:
  • 3 tbsp cup roughly chopped peanuts
  • sliced chilli - optional

Instructions

  1. Combine all the dressing ingredients and whisk well until the sugar has dissolved
  2. Add the shredded chicken to the dressing, give it a good mix and let the chicken soak in the dressing while you prepare the rest of the ingredients
  3. Once the salad ingredients have been prepped, combine them in a bowl and top with the dressed chicken
  4. Toss the salad gently until combined, sprinkle with the peanuts and chilli and serve
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We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here .

** This recipe first appeared in the Sunday Times Food Weekly

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