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Crunchy Chicken Salad

VIEWS 2573
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Energy (kcal) - 116

Protein (g) - 11.5

Carbohydrate (g) - 7

Fat (g) - 6

Khyati's Health-O-Meter Says:

Eating this salad is a super-convenient way to work in a couple of servings of vegetables as well as the meat provides enough protein requirement needed and also effective way to curb hunger pangs.

INGREDIENTS:

  • Shredded chicken - 50 g
  • Coarsely ground black pepper - 1/2 tsp
  • Small red chilli, finely chopped - 2 nos
  • White cabbages, finely shredded - 50 g
  • Carrot, finely shredded - 15 g
  • Onion, finely sliced - 50 g
  • Roughly chopped fresh mint leaves - 1 tbsp
  • Roughly chopped coriander leaves - 1 tbsp
  • Garlic , peeled - 2 cloves
  • Rice vinegar - 1 tbsp
  • Fish sauce (low sodium) - 2 tsp
  • Peanuts, very finely chopped - 1 tsp
  • Lime juice - 1 tbsp

DIRECTIONS:
Step 1 Half fill a deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until coul enough to handle. Step 2 Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well. Step 3 Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal). Step 4 Then pound the garlic, chillies to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 2 tbsp water.  Step 5 To serve, toss the salad. Scatter mint leaves on plate, pile the salad on top and sprinkle with peanuts.
  • Recipe Category:
    • Chicken
    Recipe Title:

    Crunchy Chicken Salad

    Recipe Views:
    2573
    Recipe Type:
    Non Veg
    Recipe Kcal:
    116

    Energy
    (kcal)

    11.5

    Protein
    (g)

    7

    Carbohydrate
    (g)

    6

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    Eating this salad is a super-convenient way to work in a couple of servings of vegetables as well as the meat provides enough protein requirement needed and also effective way to curb hunger pangs.

    INGREDIENTS:

    • Shredded chicken - 50 g
    • Coarsely ground black pepper - 1/2 tsp
    • Small red chilli, finely chopped - 2 nos
    • White cabbages, finely shredded - 50 g
    • Carrot, finely shredded - 15 g
    • Onion, finely sliced - 50 g
    • Roughly chopped fresh mint leaves - 1 tbsp
    • Roughly chopped coriander leaves - 1 tbsp
    • Garlic , peeled - 2 cloves
    • Rice vinegar - 1 tbsp
    • Fish sauce (low sodium) - 2 tsp
    • Peanuts, very finely chopped - 1 tsp
    • Lime juice - 1 tbsp

    DIRECTIONS:
    Step 1 Half fill a deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until coul enough to handle. Step 2 Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well. Step 3 Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal). Step 4 Then pound the garlic, chillies to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 2 tbsp water.  Step 5 To serve, toss the salad. Scatter mint leaves on plate, pile the salad on top and sprinkle with peanuts.
    Recipe Title: Crunchy Chicken Salad
  • Recipe Category: Chicken
    • Recipe Views: 2573
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 116 (kcal), Protein 11.5 (g), Carbohydrate 7 (g), fat 6 (g).





    Khyati's
    Health-O-Meter Says:

    Eating this salad is a super-convenient way to work in a couple of servings of vegetables as well as the meat provides enough protein requirement needed and also effective way to curb hunger pangs.

    INGREDIENTS:

    • Shredded chicken - 50 g
    • Coarsely ground black pepper - 1/2 tsp
    • Small red chilli, finely chopped - 2 nos
    • White cabbages, finely shredded - 50 g
    • Carrot, finely shredded - 15 g
    • Onion, finely sliced - 50 g
    • Roughly chopped fresh mint leaves - 1 tbsp
    • Roughly chopped coriander leaves - 1 tbsp
    • Garlic , peeled - 2 cloves
    • Rice vinegar - 1 tbsp
    • Fish sauce (low sodium) - 2 tsp
    • Peanuts, very finely chopped - 1 tsp
    • Lime juice - 1 tbsp

    DIRECTIONS:
    Step 1 Half fill a deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until coul enough to handle. Step 2 Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well. Step 3 Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal). Step 4 Then pound the garlic, chillies to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 2 tbsp water.  Step 5 To serve, toss the salad. Scatter mint leaves on plate, pile the salad on top and sprinkle with peanuts.

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    Crunchy Chicken Salad - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 2573
    COMMENTS 0

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