Crunchy Chicken and Cabbage Salad
Refreshing and full of flavor and texture, this sweet, salty, hot and sour salad will hit the spot every time.
CRUNCKY CHICKEN AND CABBAGE SALAD WITH CHILLI AND LIME DRESSING
500g skinless chicken thighs
1/3 cup good quality honey
1 long red chilli, de-seeded and finely chopped
250g of each red and green cabbage, finely sliced
1 tsp finely grated ginger
½ a garlic clove, crushed
3 carrots, julienne or grated
¼ cup firmly packed, mint, coriander, Vietnamese mint, Thai basil
1 bunch chives, finely chopped
½ cup roasted peanuts, roughly chopped
5 long red chillies, roughly chopped
3 coriander roots, washed
1 golden shallot, finely chopped
½ garlic clove, finely chopped
1 ripe tomato. Roughly chopped
50g caster sugar
Juice of 2 limes
1 tbsp fish sauce
1. Preheat oven to 200 degrees. Combine your chicken, honey, chilli, ginger and garlic in a small roasting tray, season to taste, cover with foil and roast chicken for 15 minutes. Remove the foil, cool to room temperature, then coarsely shred.
2. Meanwhile, to make the dressing, place all ingredients into a small bowl attachment of your food processor along with 25ml of water and blitz until smooth. Set Aside (Alternatively this can be made in a mortar and pestle).
3. Combine cabbage, carrot and herbs in a large bowl, add chicken, drizzle over a little of the dressing, toss to combine, add extra dressing to taste and scatter with peanuts and serve.