Speedy crispy chicken salad

Cooking Salads Speedy crispy chicken salad

Roasted salted peanuts add extra crunch and a salty burst to this salad.

Lables: Low carb Lower gi Fish free Lactose free Shellfish free
  1. Heat oil in a frying pan over medium-high heat. Cook wonton strips, in 2 batches, stirring, for 1 minute or until crisp. Drain on paper towel.
  2. For the dressing, whisk all ingredients together in a small bowl.
  3. Arrange carrot, radish, bean sprouts, cucumber, chicken, wonton strips and shallot in a serving bowl. Drizzle with the dressing and sprinkle with the coriander leaves and peanuts.

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2 tbs vegetable oil, for shallow-frying
6 wonton wrappers, thinly sliced
2 carrots, peeled, grated
1/2 bunch radishes, trimmed, thinly sliced
1 cup untrimmed mung bean sprouts
2 Lebanese cucumbers, cut into matchsticks
1 barbecue chicken, skin and bones discarded, meat shredded
3 green shallots, thinly sliced diagonally
1 cup fresh coriander leaves
55g roasted salted peanuts
2 tbs light olive oil
1 tbs rice wine vinegar
1 tbs soy sauce
1 tbs Obento Mirin Seasoning

Adv

Autors
Preparation time
28
Cooking time
2
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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