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Asian-style Chicken Salad
Simple chicken salad with an Asian twist.
1 slice, thin brown onion
8 oz chicken breast fillets
2 slices carrot
1 cup snow peas
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper
1 cup shredded chinese cabbage
3 tbsps chopped shallots
1/2 cup coriander leaves
2 wedges lime juice
1 tbsp fish sauce
3 tsps unpacked brown sugar
1 tbsp red chili
Place 4 cups water, onion and chicken in a saucepan over medium heat. Bring to the boil.
Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.
Place carrot and snow peas in a bowl. Cover with boiling water.
Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.
Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl.
Combine lime juice, fish sauce, sugar and chili in a jar.
Pour over salad and combine. Divide among serving bowls to serve.
in 1 serving of Asian-style Chicken Salad.
, 40% carbs, 52% protein.
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