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Asian Chicken Salad
Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Asian recipes,Chicken Recipes,Chinese Recipes,Recipes,Salad Recipes | 2 Comments
Serves 4.
This salad is absolutely delicious, the ingredient list may be long but it is quick and simple to put together.
Adapted from a recipe from Spirit House in Noosa.
Place the coconut cream, stock,ginger, palm sugar, fish sauce and coriander in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the chicken breasts and gently poach until the chicken is cooked through. Remove from the heat and allow to cool in the liquid.
Mix together the cabbage, carrot, cucumber, herbs, peanuts and coconut in a large bowl or platter.
Combine dressing ingredients in a small bowl - check flavouring and add more sugar if need be. The chilli should not dominate so only use one chilli if they are particularly hot.
Shred the chicken and toss through the salad and then drizzle with dressing.
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