Asian chicken salad

Recipe uploaded by

Emma Lewis

2 ratings

Recipe by Emma Lewis

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1. Video tutorial: Preparing chillies

1. Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
2. Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.

DRESS IT UP

Ginger chicken lettuce cups - Finely chop 2 chicken breasts. Heat 1 tbsp oil in a pan, cook chicken until golden, then stir in 1 finely chopped lemongrass, 1 tbsp minced ginger and 2 crushed garlic cloves. Cook 1 min more, stir in 2 tbsp fish sauce, juice ½ lime and 2 tsp caster sugar. Cool. Separate the leaves from 2 Little Gem lettuces, then spoon chicken mix into these, scattered with coriander and chopped red chilli.

PER SERVING

109 kcalories, protein 19g, carbohydrate 6g, fat 1 g, saturated fat 0g, fibre 5g, salt 0 g

Latest comments and suggestions

• starkl

  26 July 2009

  starkl rated and commented on this recipe

  

  This evening I made this recipe for friends and it was extremely well received. I added a shredded carrot to the bowl which added a nice extra crunch. I highly recommend this recipe, it's the perfect summer salad.

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• Liezel

  24 September 2009

  Liezel rated and commented on this recipe

  

  Very tasty and easy to make. I have tried a few Asian chicken salads on the site. This is not my favourite because it is missing that zing you get from ginger. I still like it very much and will make it again as a lunch meal.

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Ingredients

• 1 boneless, skinless chicken breast
• 1 tbsp fish sauce
• zest and juice ½ lime (about 1 tbsp)
• 1 tsp caster sugar
• 100g bag mixed salad leaves
• large handful coriander , roughly chopped
• ¼ red onion , thinly sliced
• ½ chilli , deseeded and thinly sliced
• ¼ cucumber , halved lengthways, sliced

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Low-fat

Ingredients

• 1 boneless, skinless chicken breast
• 1 tbsp fish sauce
• zest and juice ½ lime (about 1 tbsp)
• 1 tsp caster sugar
• 100g bag mixed salad leaves
• large handful coriander , roughly chopped
• ¼ red onion , thinly sliced
• ½ chilli , deseeded and thinly sliced
• ¼ cucumber , halved lengthways, sliced

PER SERVING

109 kcalories, protein 19g, carbohydrate 6g, fat 1 g, saturated fat 0g, fibre 5g, salt 0 g

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