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Crunchy Chicken Salad

VIEWS 2032

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.


  • 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

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.

Crunchy Chicken Salad - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2032


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