On Sunday we had Roast Chicken and that means leftovers. I imagine there’s going to be a lot of cooked poultry knocking about over the next week or two and I can easily see this recipe working just as well with turkey.
It’s not your usual winter dish but it’s a nice change and if anyone is suffering with a cold then I would recommend this dish to them immediately. It’s healthy and the chilli kick is definitely a head clearer.
The recipe is from the All Recipes website and you can find the original here for 4 people. I just halved everything and it worked great for Wife and me and that’s what I’ve listed.
- 1/2 tbsp finely chopped green chilli peppers
- 1/2 tbsp rice vinegar
- 1 tbsp fresh lime juice (I used lemon juice)
- 1 1/2 tbsp fish sauce
- 2 cloves garlic, minced
- 1/2 tbsp white sugar (I used caster)
- 1/2 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 1 cooked skinless boneless chicken breast half, shredded
- 1/4 head cabbage, cored and thinly sliced
- 1 small carrot, cut into matchsticks
- 1 shallot, finely chopped
- 1/6 cup of finely chopped dry roasted peanuts
- 1/6 cup chopped fresh coriander
Method of Preparation:
- Stir together the chilli, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
- Place the chicken, cabbage, carrot, onion, peanuts and coriander in a salad bowl and toss thoroughly together. Pour the dressing over the salad and toss again. Serve immediately.
Mmmmm, crunchy, salty, sweet, sour, spicy, umami joy! What a great way to get rid of leftovers!
I thought this was delicious, just the right amount of everything (I always add more chilli) and it went down a treat. I can really see this getting done after every roast chicken, it’d be great as a side at a BBQ and I could even be tempted to just buy some chicken breast and do it from scratch .