spicy shredded chicken salad

  • 1 x quantity chicken master stock
  • 1 cup mint leaves 
  • ½ cup Vietnamese mint leaves 
  • 2 cups coriander (cilantro) leaves 
  • 1 cup Thai basil leaves 
  • 2 Lebanese cucumbers, peeled, seeded and sliced 
  • 2 green tomatoes, thinly sliced 
  • 150g sugar snap peas, trimmed, blanched and sliced 
  • 2 tablespoons chilli jam 
  • ⅓ cup (80ml) rice wine vinegar 
  • ¾ cup (105g) salted peanuts, chopped
  1. Make the chicken master stock by following the recipe here.
  2. Preheat oven to 220°C (425°F). 
  3. Remove the cooked chicken from the broth and carefully remove the skin. 
  4. Place the skin on a lightly greased baking tray and cook for 8–10 minutes or until golden and crisp. Place on a wire rack to cool. 
  5. Shred the chicken meat, discarding the bones.
  6. Place the shredded chicken, mint, Vietnamese mint, coriander, Thai basil, cucumber,
    tomato and sugar snap peas in a bowl. 
  7. Place the chilli jam and vinegar in a separate bowl and whisk until well combined. 
  8. Pour over the salad and toss to combine. 
  9. Top with the peanuts and the crispy chicken skin. Serves 4–6.
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