Salads are the low-calorie, light and feel-good meal we reach for on hot and humid days, but none can beat this fresh and tasty Asian salad. Inspired by Southeast Asian dishes, it features slices of chicken breast fillet, Pak Choi or Chinese White Cabbage, bee hoon or rice vermicelli noodles, and they’re all drenched in a sweet chilli dressing for an irresistible, zesty and appetising flavour. Don’t forget the peanuts, too, which add another dimension of crunch and nuttiness to this refreshing salad.
- 2 litre (8 cups) water
- 800 g chicken breast fillets
- 200 g bee hoon or rice vermicelli
- 150 g snow peas
- 8 green onions (scallions)
- 2 (240 g) carrots
- ½ (500 g) Pak Choi or Chinese White Cabbage, shredded finely
- 2 cups (160 g) bean sprouts, cleaned
- 1 cup fresh mint leaves, firmly packed
- 1 cup fresh coriander leaves (cilantro), firmly packed
- ½ cup (70 g) roasted unsalted peanuts, chopped coarsely
SWEET CHILLI DRESSING
- ½ cup (125 ml) lime juice
- 2 tbsp fish sauce
- 3 tsps sambal oelek
- 2 tsps sesame oil
- 1 tbsp light brown sugar or grated Gula Melaka palm sugar
- 1 clove garlic, crushed
Bring the water to the boil in large saucepan, add chicken. Simmer, uncovered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid 10 mins, drain. Using two forks, shred chicken coarsely.
Place bee hoon noodles (rice vermicelli) in large heatproof bowl, cover with boiling water, stand until tender, drain. Rinse under cold water, drain.
Meanwhile, make sweet chilli dressing. Combine ingredients in screw-top jar, shake well to mix.
Slice snow peas and onions diagonally into thin strips. Cut carrots into matchsticks. Combine peas, onion, carrot, shredded Chinese cabbage, bean sprouts, herbs and chicken in large bowl with noodles, drizzle with dressing. Serve salad sprinkled with chopped nuts.