Shredded Chicken Salad

Shredded Chicken Salad

    375 ml (1½ cups) water

    ¼ teaspoon salt

    300 g (10 oz) boneless chicken breasts

    300 g (10 oz) Chinese cabbage, thinly sliced to yield 3 cups

    ½ small carrot (about 50 g), peeled and grated

    40 g (1 cup) fresh mint leaves, thinly sliced

    3 tablespoons thinly sliced Thai basil leaves (horapa)

    3 tablespoons coarsely chopped roasted unsalted peanuts, to serve

    Sprigs of coriander leaves (cilantro), to garnish

    2 tablespoons thinly sliced spring onions, to garnish

    Crispy Fried Shallots (page 29), to garnish

    Dressing

    1 tablespoon minced red chili

    1 tablespoon minced garlic

    2 tablespoons sugar

    3 tablespoons freshly squeezed lime juice

    2 tablespoons fish sauce

    1 Combine the Dressing ingredients in a bowl and mix well. Set aside.

    2 Bring the water and salt to a boil in a saucepan or small pot over medium heat, and poach the chicken for about 15 minutes until cooked. Remove and set aside to cool. Shred the chicken along the grain into long thin strips.

    3 Combine the chicken strips, cabbage, carrot, mint and basil in a mixing bowl and gently toss to mix well, adding the Dressing a little at a time.

    4 Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately, garnished with coriander leaves, green onion and Crispy Fried Shallots (page 29).

    Serves 4 to 6

    Preparation time: 35 mins

    Cooking time: 15 mins