RECIPES > SALADS & SIDES
CHICKEN SESAME SLAW
Transform this classic gluten-free salad into a light meal by adding lean shredded chicken and an Asian twist.
SERVES 4
Ingredients
-
Large limes, juiced
2
-
Brown sugar
2 tsp
-
Sesame oil
1 tbsp
-
Water
1 tbsp
-
Sweet chilli sauce
2 tsp
-
Fish sauce
1 tsp
-
Finely grated ginger
2 tsp
For the lime dressing
-
Skinless chicken breast fillet
250g
-
1 lime, sliced
-
1 telegraph cucumber
-
2 medium carrots, peeled
-
¼ small red cabbage, finely shredded
-
100g snow peas, topped, finely shredded
-
100g bean sprouts, trimmed
-
Fresh mint leaves
⅓ cup
-
Sesame seeds, toasted
1 tbsp
For the salad
Method
STEP 1
Make the dressing by combining all ingredients in a jar or small bowl. Mix to combine.
STEP 2
Place the chicken in a small saucepan and top with lime slices. Cover with cold water. Bring to simmer, uncovered over medium heat. Simmer for 10 minutes then remove from the heat. Set aside to cool for 15 minutes in poaching liquid. Drain and shred the chicken.
STEP 3
Place the warm shredded chicken into a bowl and spoon over a tablespoon of the dressing. Cover and refrigerate for 30 minutes if time permits.
STEP 4
Cut the cucumber in half and remove the seeds. Cut cucumber and carrot into thin matchsticks and place into a large bowl. Add cabbage, snow peas, bean sprouts, mint, sesame seeds, chicken and another 2 tablespoons of dressing. Toss until well combined before serving.
NUTRIENT ANALYSIS
Based on 4 serves, per serve: Energy: 1,098.7kJ; Protein: 18.5g; Fat: 13.1g; Saturated fat: 2.6g; Carbohydrate: 13.5g (1 exchange)
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