This is an effortless and super-fast way to make chicken salad, full of Asian-inspired flavors. It is ultra-healthy, and is spiced with red chili pepper and lime and ginger dressing. Cucumber ribbons and fragrant mint and cilantro add freshness and a bit of crunch.
2 skinless chicken breasts, cooked and shredded
1 shallot, thinly sliced
1 cucumber, peeled and cut into ribbons (you can use a vegetable peeler)
2 tablespoons of fresh mint leaves, thickly chopped
¼ cup of chopped cilantro
1 red chili pepper, thinly sliced
Juice from 3 limes
1 teaspoon of freshly grated ginger
1 tablespoon of fish sauce
1 tablespoon of brown sugar
Place chicken, cucumber, shallot, chili pepper and herbs in a large bowl.
In a small bowl, mix the lime juice, fish sauce, ginger and sugar together.
Pour half of the dressing over the salad and toss to combine.
Serve salad with the remaining dressing.
And this is it, less than 5 minutes and you have your delectable meal ready to serve!
I like this salad for lunch with a slice of bread on the side or for a light supper. This recipe can incorporate any cooked chicken. I recommend you use a homemade broth recipe (see my post at http://www.smellofrosemary.com/2013/09/28/frozen-homemade-beef-and-chicken-broth/) and get the chicken from that recipe to use with this wonderful salad.
This recipe will make 3 servings.
Preparation time: about 5 minutes
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.