|Servings||Prep Time||Cook Time|
|4||10 mins||25 mins|
|1.||Place 4 cups water, onion and chicken in a saucepan over medium heat. Bring to the boil.|
|2.||Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.|
|3.||Place carrot and snow peas in a bowl. Cover with boiling water.|
|4.||Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.|
|5.||Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl.|
|6.||Combine lime juice, fish sauce, sugar and chili in a jar.|
|7.||Pour over salad and combine. Divide among serving bowls to serve.|
There are 117 calories in 1 serving of Asian-style Chicken Salad.
Calorie split: 7% fat, 40% carbs, 52% protein.
|Serving Size||1 serving|
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