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
- Steam or poach the chicken. Shred the meat.
- 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.
- 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.
- Finely chop up mint leaves.
- Place all the ingredients in a mixing bowl, and toss gently. Serve immediately.
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This salad looks delicious! I am definitely going to make it this weekend YUMM