Shredded Chicken Salad

Served once a zingy chilli lime dressing, our slow-cooker chicken salad is unmodified for lunch or dinner.

The ingredient of Shredded Chicken Salad

• 500ml 2 cups massel chicken style liquid stock
• 1 stem lemongrass insipid colorless 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 spacious mint leaves picked
• 2 tbsp fried shallots
• 2 tbsp sweet chilli sauce
• 2 tbsp fresh lime juice
• 2 tsp fish sauce
• 2 tsp peanut oil

The Instruction of shredded chicken salad

• tote up the stock lemongrass ginger and star anise in a slow cooker amass the chicken cover and cook around high turning chicken halfway for 2 hours
• transfer the chicken to a plate to cool build up noodles to the slow cooker use tongs or a fork to point the noodles a couple of become old in the collection store to soften them slightly and loosen until theyu2019re mostly submerged cover and cook nearly low for 5 minutes use tongs to transfer noodles to a colander to drain set aside to cool
• meanwhile for the dressing use a disturb to include 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 include the chicken noodles carrot cucumber cabbage shallot coriander and mint in a large bowl drizzle in the same way as dressing toss to combine sprinkle in imitation of fried shallots

Nutritions of Shredded Chicken Salad

calories: 325 279 calories
calories: 5 grams fat
calories: 1 grams saturated fat
calories: 39 grams carbohydrates
calories: n a
calories: n a
calories: 27 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation