Recipe courtesy of Sara Grafenauer APD
500g of chicken breast (approx 2 small breasts), poached slowly and shredded
2 carrots, julienned
1 handful red cabbage, finely sliced
1 handful mixed lettuce
3 eschallots finely sliced
piece of ginger
1 small garlic clove, finely sliced
3 fresh limes, juiced
1 tbsp caster sugar
100ml rice vinegar
2 Lebanese cucumbers, quartered lengthways and chopped
100g roasted unsalted cashews, roughly crushed
fish sauce to taste
1 bunch coriander – tops for salad; use the root to flavour poaching water
serve with steamed long-grain rice
Nutrition Information (per serve)
|Energy||2354 kJ (563 calories)|
1. Combine carrot, eschallots and garlic with rice vinegar, caster sugar and juice of 1 lime, allow to stand for at least 20 minutes.
2. Poach chicken breast in water with slices of ginger and the off-cut root section of the coriander. Shred chicken when cooked.
3. Serve rice, adding chicken, then carrot/eschallot mix with some of the liquid, then cucumber, coriander and cashews.
4. Season to taste with fish sauce and more fresh lime juice, and add a fresh garden salad.
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