The star of this colourful salad is really the fresh herbs. Adding shredded chicken makes it substantial enough to enjoy on its own, or serve it as an accompaniment.
Ingredients (serves four)
- 2 x 250 g skinless chicken breast fillets
- 1/4 small savoy cabbage, shredded
- 1/4 purple cabbage, shredded
- 4 carrots, grated
- 1 cup mint leaves
- 1 cup coriander leaves
- 3 tablespoons gluten-free, wheat-free sweet chilli sauce
- 1 tablespoon lime juice
Pour water into a small frying pan or medium saucepan until three-quarters full and bring to the boil. Add the chicken breasts, then reduce the heat to medium and simmer, covered, for 10 minutes or until the chicken is cooked through. Remove from the water and set aside to cool.
To make the dressing, place all the ingredients in a small screw-top jar and shake well to combine.
Shred the cooled chicken breasts with your fingers, then place in a large bowl or platter with the cabbage, carrot, mint and coriander. Drizzle over the dressing and toss gently until combined.
Allergy-free Cooking Recipe Book by Dr Sue Shepherd
RRP: $35.00 – Buy on Booktopia for $27.95
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