Preparation time
30 minutes
Ready in
2 hours
Cooking time: 30 minutes
Makes
4 to 6 (makes about 7 cups/1.75 L)
Ingredients
- 1 skinless, bone-in Ontario Chicken Breast (250 g)
- 3 thin slices fresh gingerroot
- 1/4 cup (50 mL) fish sauce
- 4 cups (1 L) shredded Ontario Savoy Cabbage
- 1 Ontario Carrot, coarsely shredded
- 1 Ontario Apple, cored and julienned
- 1/2 cup (125 mL) each Ontario Cilantro (Coriander) and Mint Leaves, coarsely
chopped - 1/2 cup (125 mL) unsalted roasted peanuts, coarsely chopped
- 1/4 cup (50 mL) rice vinegar
- 2 tbsp (25 mL) granulated sugar
- 1 tbsp (15 mL) fresh lime juice
- 1-1/2 tsp (7 mL) sriracha hot sauce or to taste
- 1 clove Ontario Garlic, minced
Instructions
In small saucepan, place chicken and cover with water. Add ginger and 2 tbsp (25 mL) of the fish sauce; bring to gentle boil over medium-high heat. Reduce heat to low and simmer for 20 minutes, turning once, or until cooked through. Remove pan from heat and set aside for 15 minutes. Drain, cool and shred chicken with the grain removing and discarding bones. Place in large bowl.
Add cabbage, carrot, apple, cilantro, mint and half of the peanuts to the chicken. In small bowl, combine remaining fish sauce, vinegar, sugar, lime juice, sriracha and garlic; stir to dissolve sugar. Pour dressing over salad and toss to coat. Cover and refrigerate for at least 1 hour to blend flavours. Serve sprinkled with remaining peanuts.
Tip: Cook chicken ahead or use leftover cooked (shredded) chicken (about 1 cup/250 mL) to simplify recipe. Salad can also be made without chicken.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 13 grams
- Fat: 7 grams
- Carbohydrates: 17 grams
- Calories: 176
- Fibre: 4 grams
- Sodium: 730 mg