Asian-Style Grilled Chicken Salad

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (507.4 g)
  • Calories 659.3
  • Total Fat - 17.7 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 204.5 mg
  • Sodium - 279.6 mg
  • Total Carbohydrate - 45.3 g
  • Dietary Fiber - 4.2 g
  • Sugars - 12.3 g
  • Protein - 78.8 g
  • Calcium - 214.9 mg
  • Iron - 4.9 mg
  • Vitamin C - 32.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat a chargrill pan over medium heat.

Step 2

Place the ginger, garlic, oil and chicken in a large bowl and toss to coat.

Step 3

Cook the chicken for 6 to 8 minutes each side or until cooked through and then set aside to cool slightly and then using two forks, shred into pieces.

Step 4

Place the noodles in a bowl, cover with boiling water and set aside for 10 minutes or until softened and then drain.

Step 5

To make the coconut dressing, place the coconut cream, fish sauce, lime rind and kaffir leaves in a small bowl and using a handheld blender, blend until smooth and then set aside.

Step 6

Place the cabbage, cucumber, coriander, basil, cashew, chicken, noodles and coconut dressing in a large bowl and toss to combine and then divide between plates and top with extra coriander and cashews to serve.

Tips & Variations


No special items needed.

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