Meal worthy salads are one of the staples at the Shady Pine. A tasty salad that is substantial enough to eat as a meal and also one that can be made in larger quantities to be eaten later is a winner in my book.
I made this salad using leftover rotisserie chicken but feel free to replace this with a home roasted chicken or even a slowly poached chicken breast in some chicken stock and maybe a few aromats like ginger, coriander roots, lemongrass or the like.
I added vegetables I had; carrots, red cabbage and spring onions. I also intended to use finely sliced red capsicum but forgot. Again, what you use here can easily be adapted. Replace the red cabbage for wombok, add some bean sprouts or shredded snow peas or both.
This salad can be an easy mid week meal or it can be made in a larger quantity, served on a beautiful platter, sprinkled with toasted peanuts and served at an al fresco luncheon on a warm day (with a glass of chilled sauvignon blanc or perhaps).
Shredded chicken Asian salad
1 cup of cooked chicken, shredded
1 carrot, grated
3 spring onions, white and green parts chopped
1 cup red cabbage, finely shredded
½ cup coriander leaves
½ long red chilli, finely diced
Juice of 1/2 lime
2 Tbs rice wine vinegar
1 tsp fish sauce
1 tsp soy sauce
2tsp raw caster sugar
2 Tbs olive oil
1. Combine chicken and all salad vegetables into a bowl
2. Combine all the dressing ingredients and mix well. Pour dressing over the salad vegetables and mix through the salad. (Sprinkle with toasted peanuts or sesame seeds if desired).