Saturday, August 19, 2006

Recipe of the Week - Chilli and Lime chicken salad

The days are getting warmer in this part of the world - almost Spring. So light easy salads are making their way to the table.


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


¼ cup (60ml) lime juice
2 tablespoons sweet chilli sauce
1 clove garlic, crushed
1 tablespoon oyster sauce
1 teaspoon sesame oil


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.


No comments: