Asian Chicken Salad

Cook time

36 minutes

Serves

4

INGREDIENTS

  • 1 Tbs fish sauce
  • 1 Tbs apple cider vinegar
  • Juice and zest of 2 limes
  • 1 tsp brown sugar
  • 1 garlic clove, crushed
  • 3cm ginger, grated
  • 1 small chilli, deseeded and finely chopped
  • 2 Lebanese cucumbers, ribboned
  • 1 carrot, finely julienned
  • 1 red onion, finely sliced
  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • 500g roast chicken, shredded (see Whole Roast Chicken recipe)
  • ¼ cup peanuts, toasted and coarsely chopped

METHOD

  • Prep Time: 10 minutes
    Serves 4
  • Step 1 Prepare and cook the chicken using out Whole Roast Chicken recipe.
  • Step 2 Place fish sauce, vinegar, lime juice and zest, sugar, garlic, ginger and chilli into a jug and whisk to combine.
  • Step 3 In a serving bowl add all other ingredients and toss, add dressing just before serving
  • Step 4 Serve garnished with peanuts
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300
    Crock-Pot® Express Crock Multi-Cooker CPE200
    Recipe

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