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Salad and Vegetables

Chicken and Vegetable Salad

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Ingredients

2 chicken breasts fillets
1 cup water
3 slices fresh ginger
2 stems lemon grass (white part only), roughly chopped
2 tb sp fish sauce
250g broccoli, cut into florets
150 fresh baby corn spears
100g snow peas, trimmed
1 red capsicum, cut into strips
3 spring onions, cut into strips
1/2 cup chili sauce
2 tb sp honey or 2 tb sp palm sugar mixed with a little water
2 tb sp lime juice
2 tsp grated lime rind
1/4 cup fresh coriander leaves

Method

Slice the chicken into short thin strips. Place the water, ginger, lemon grass and fish sauce in a frying pan. Bring the mixture to the boil and simmer for 5 minutes.

Add the chicken to the pan and cook in the hot liquid for 5 minutes, stirring
occasionally until the chicken turns white and is cooked. Drain and allow to cool. Discard liquid.

Bring a large pan of water to the boil and cook the broccoli, corn, snow peas, capsicum and spring onions for 2 minutes. Drain and plunge into ice cold water. Drain.

Combine the chili sauce, honey, lime juice and rind in a small bowl and mix well. Arrange the vegetables and chicken on a serving platter. Pour the sauce over the top and gently toss. Sprinkle with coriander leaves.

(Serves: 4-6)






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