Asian-style Chicken Salad

Składniki

• 3 tsps unpacked brown sugar
• 2 wedges lime juice
• 1 łyżka stołowa red chili
• 1 tbsp fish sauce
• 1 cup snow peas
• 8 oz chicken breast fillets
• 1 miarka kuchenna, starta chinese cabbage
• 2 kawałki carrot
• 1/2 cup coriander leaves
• 1 plasterek, cienki brown onion
• 3 łyżki stołowe, posiekane shallots
• 1 średnia red pepper

Wskazówki

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.