The days are getting warmer in this part of the world - almost Spring. So light easy salads are making their way to the table.
INGREDIENTS
1 cup (250ml) water
1 cup (250ml) chicken stock
340g chicken breast fillets
1 small carrot (70g)
1 small red capsicum (150g), sliced thinly
½ small chinese cabbage (200g), shredded finely
2 green onions, chopped finely
¾ cup (60g) bean sprouts
½ cup firmly packed fresh coriander leaves
100g watercress, trimmed
CHILLI LIME DRESSING:
¼ cup (60ml) lime juice
2 tablespoons sweet chilli sauce
1 clove garlic, crushed
1 tablespoon oyster sauce
1 teaspoon sesame oil
METHOD
1. Bring the water and stock to a boil in large saucepan. Reduce heat; add chicken, simmer about 10 minutes or until chicken is cooked through. Allow chicken to cool in cooking liquid before draining. Discard liquid; slice chicken thinly.
2. Meanwhile, halve carrot crossways, cut each half into 2mm-wide lengths; cut lengths into matchstick-thin strips.
3. Place chicken and carrot in large bowl with capsicum, cabbage, onion, sprouts, coriander and watercress; add chilli lime dressing, toss to combine.
Chilli lime dressing:
Combine ingredients in screw-topped jar; shake well.
Enjoy!!
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