Asian-style chicken salad

Cooking Meat Asian-style chicken salad

Transform barbecue chicken into a lively salad bursting with fresh Asian flavours.

Lables: Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Combine the chicken, wombok, shallot, carrot, capsicum, bean sprouts and watercress in a large bowl.
  2. Combine the vinegar, soy sauce, hoisin sauce, oil and sugar in a small bowl. Add to the chicken mixture and toss to combine.
  3. Divide the salad among serving plates to serve.

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320g shredded Roast Chicken
250g wombok , shredded
4 shallots, trimmed, thinly sliced
1 carrot, coarsely grated
1 small red capsicum, halved, deseeded, thinly sliced
30g bean sprouts, trimmed
20g watercress sprigs
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp olive oil
1 tsp sugar

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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