Cold Chicken Salad

Posted April 4th, 2011 in Food 1 Comment »

I love eating salad all year round.  They are healthy, nutritious, and refreshing!  When I’m busy, a simple cut-and-mix salad is a real time saver.  As the weather is still not cooled down yet, I made this cold chicken salad with lots of cucumbers and carrots.  It refreshed my body – as I’ve been eating lots of carb and sweets lately (toast, hot cross buns, scones… the food that are easy to snack on), I really needed something healthy.

Noodle (e.g. somen noodle, rice vermicelli) can be added and make it a cold noodle salad.  The leftover of the salad can be also used to make fresh spring rolls – simply roll the mixed salad in rice paper, and serve with Hoisin sauce.

<Cold Chicken Salad>  serves 2~4

  • 150g chicken breast
  • 1 continental cucumber
  • 1/2 carrot
  • 2~3 leaves lettuce
  • 2 cloves garlic
  • 2 tbs unsalted peanuts
  • 5~6 mint leaves
  • 2 tbs sweet chilli sauce
  • 1 tbs lemon juice or white wine vinegar
  • 1 tsp soy sauce
  • few drops fish sauce
  1. Steam or poach the chicken.  Shred the meat.
  2. Heat a frying pan over medium heat.  Slightly bash the garlic cloves with side of knife and crush a little (no need to peel the skin).  Place the garlic and the peanuts on the frying pan, and toast until the peanuts are coloured.  Set aside.
  3. Halve the cucumber, and remove the seeds.  Slice thinly in angle, then cut lengthwise to make thin matchsticks shape.  Slice the carrot into the same size as cucumber.
  4. Finely chop up mint leaves.
  5. Place all the ingredients in a mixing bowl, and toss gently.  Serve immediately.


One Comment on “Cold Chicken Salad”

  1. 1 dale said at 12:14 pm on April 14th, 2011:

    This salad looks delicious! I am definitely going to make it this weekend YUMM

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