Shredded Chicken Salad
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Served past a zingy chilli lime dressing, our slow-cooker chicken salad is unchangeable for lunch or dinner.
The ingredient of Shredded Chicken Salad
- 500ml 2 cups massel chicken style liquid collection store
- 1 stem lemongrass bland section only bruised
- 3cm piece ginger peeled sliced
- 1 star anise
- 400g chicken breast fillets
- 125g rice vermicelli noodles
- 2 carrots peeled cut into noodles using a spiraliser
- 1 lebanese cucumber halved lengthways seeds removed thinly sliced
- 200g red cabbage finely shredded
- 3 green shallots thinly sliced
- 1 bunch lively coriander leaves picked
- 1 2 bunch well ventilated light mint leaves picked
- 2 tbsp fried shallots
- 2 tbsp sweet chilli sauce
- 2 tbsp well ventilated light lime juice
- 2 tsp fish sauce
- 2 tsp peanut oil
The Instruction of shredded chicken salad
- add together the stock lemongrass ginger and star anise in a slow cooker amass the chicken cover and cook a propos high turning chicken halfway for 2 hours
- transfer the chicken to a plate to cool accumulate noodles to the slow cooker use tongs or a fork to incline the noodles a couple of get older in the accretion to soften them slightly and loosen until theyu2019re mostly submerged cover and cook as regards low for 5 minutes use tongs to transfer noodles to a colander to drain set aside to cool
- meanwhile for the dressing use a shake up to affix the sweet chilli sauce lime juice fish sauce and peanut oil in a small bowl
- use 2 forks to shred the chicken use kitchen scissors to cut the noodles into shorter lengths intensify the chicken noodles carrot cucumber cabbage shallot coriander and mint in a large bowl drizzle following dressing toss to combine sprinkle next fried shallots
Nutritions of Shredded Chicken Salad
calories: 325 279 caloriescalories: 5 grams fat
calories: 1 grams saturated fat
calories: 39 grams carbohydrates
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calories: 27 grams protein
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calories: nutritioninformation
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