Vietnamese Chicken & Coleslaw Salad

Recipe by Kookaburra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First, prepare the chicken poaching liquid.
  • In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
  • Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
  • In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
  • Now, make the dressing.
  • Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
  • Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
  • Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
  • (I use the food processor to prepare the coleslaw – use the slicer blade for cabbage and onion, and the grater for the carrot).
  • Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
  • Reduce heat and simmer for a few minutes until chicken is heated through.
  • Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
  • Add warm chicken to the bowl with coriander and mint leaves, and green onions.
  • Pour over 1/3 cup of the dressing and mix well.
  • Pour the remaining dressing into the prepared coleslaw and mix well.
  • To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.
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