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Recipe: Shredded Chicken Salad
Published January 1, 1970 8:00 AM PHT
Updated July 14, 2020 2:40 PM PHT
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Chicken salad on a Monday? Alamin ang recipe.
INGREDIENTS:
500g chicken breast fillet
125g rice vermicelli
1 large carrot, cut into matchsticks
1 medium red bell pepper, sliced thinly
1 medium green bell pepper, sliced thinly
1 Lebanese cucumber, seeded and sliced thinly
1 fresh long red chili, sliced thinly
1 cup mint, coarsely shredded
1/4 cup roasted unsalted peanuts, chopped coarsely
Lime and palm sugar dressing:
1/4 cup lime juice
1/4 cup grated palm sugar
1/4 cup fish sauce
PROCEDURE:
1. Make lime and palm sugar dressing.
2. Place chicken and half the lime and palm sugar dressing in medium sauce pan. With barely enough boiling water to cover chicken, bring to a boil. Reduce heat, simmer uncovered for about 10 minutes or until chicken is cooked through. Cool chicken in poaching liquid for 10 minutes and discard liquid. Using two forks, shred chicken finely.
3. Place vermicelli in large heat-proof bowl. Cover with boiling water. Stand until just tender. Drain. Rinse under cold water and drain.
4. Place chicken and vermicelli in large bowl with carrot, bell peppers, cucumber, chili, mint and remaining dressing. Toss gently. Divide salad among plates. Top with nuts, lime and palm sugar dressing. Place ingredients in screw-top jar; shake well.
