Chewlog

Asian Chicken Salad

June 8, 2008 chicken & game, mains

Dinner with Kate… She was most impressed. And I was most impressed that the leftovers survived for lunch the next day. She simply replaced the dressing with a fresh lime from the handbag. Sweet.

Serves: 2-3
Prep: 20 min
Cook: 0 min

Ingredients:
Chicken breast
50g packet of glass rice noodles
Salad vegetables (grated carrot, shredded lettuce, thinly sliced red capsicum, spring onion, basil / mint)
Pau Pau
Fried onion
1 garlic clove finely chopped
1 small knob of ginger finely chopped
1 lime squeezed
A dash of sesame oil
1 teaspoon of sweet chili sauce

1. Cook chicken strips. In this instance I used the breast of a roast chicken and pulled it into strips.
2. Bring a saucepan of water to the boil, add the noodles and cook for 5 minutes until soft. Drain and allow to cool.
3. To make the dressing mix together the garlic, ginger, lime, sesame oil and sweet chili sauce and allow to rest for the flavors to develop.
4. Shred, slice and dice the salad ingredients, and chop the pau pau up and mix in with the glass noodles with the dressing.
5. Serve in a bowl with the chicken on top and sprinkle the fried onion on top.

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