Chilli and Lime Chicken Salad

Perfect for dinner on a hot summer night or as a late-night supper for those returning from an interstate trip!

I'm not sure which magazine I took this recipe from but it seems to be the same as the Chilli and Lime Chicken Salad recipe on the Australian Women's Weekly site. I changed the recipe to cater for Hubby's low sodium diet.

Serves 2-3

Times

Preparation:

20 minutes

Cooking:

10 minutes

Ingredients

• 1 cup water
• 1 cup low sodium chicken stock or vegetable stock
• 300g chicken breast fillets
• 1 small carrot, grated or cut into thin matchstick strips
• 1 small red capsicum, finely diced
• ½ small chinese cabbage (wom bak), finely sliced
• 2 shallots, finely chopped
• ½ cup fresh coriander, finely sliced
• Chilli lime dressing
  • Juice of one lime (approximately ¼ cup)
  • 2 Tbs sweet chilli sauce
  • 1-2 cloves garlic, minced

Method

1. Bring the water and stock to a boil in a saucepan. Reduce heat, add chicken, and let simmer until chicken is cooked through. Place chicken aside to cool.
2. Place chinese cabbage, carrot, capsicum, shallots and coriander in a large bowl and mix.
3. Slice cooled chicken into strips and add to salad.
4. Mix ingredients for chilli lime dressing together in a separate dish.
5. Pour dressing over salad and toss to combine.

Tip

The original recipe included bean sprouts and watercress but as a meal for two, chinese cabbage seems to be enough.

I'm not a huge fan of bean sprouts so I substitute alfafa sprouts.

If available I like to add watercress or rocket lettuce for a peppery touch.