Chicken and snow pea salad

Cooking Salads Chicken and snow pea salad

Snow peas add a satisfying crunch to this Asian-style chicken salad.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place water and onion in a saucepan over medium heat. Bring to the boil. Add chicken. Cover. Remove from heat. Set aside for 30 minutes to poach. Transfer the chicken to a plate. Set aside to cool.
  2. Meanwhile, cook the snow peas and sugar snap peas in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. Combine the vinegar, lime juice, fish sauce, sugar and chilli in a small bowl.
  4. Coarsely shred the chicken. Place in a large bowl. Add the snow peas, sugar snap peas, lime leaves and 1/2 cup of the coriander. Toss gently to combine.
  5. Divide among serving dishes. Drizzle over the dressing. Top with the remaining coriander. Serve with steamed rice.

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1.25L cold water
1 brown onion, halved
2 single chicken breast fillets
200g snow peas, trimmed
150g sugar snap peas, trimmed
1 1/2 tbsp rice wine vinegar
1 1/2 tbsp fresh lime juice
2 tsp fish sauce
2 tsp brown sugar
1 long fresh red chilli, halved, deseeded, finely chopped
3 kaffir lime leaves, thinly sliced
3/4 cup fresh coriander leaves
Steamed rice, to serve

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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