This is a light, healthy salad that is spiced up with some fresh chillies and chilli oil. Use the leftover herbs and vegetables in your fridge for the poaching to add flavour to the chicken. The leftover Singapore style poached chicken is perfect to use for this salad.
Prep time: 5 minutes Cooking time: 20 minutes
Ingredients
2 chicken thigh fillets, fat removed
1/2 brown onion
1/2 carrot
leftover aromatics e.g fennel pieces, celery, coriander stalks and/or ginger
4-5 cups water
3 tablespoons Mint leaves and coriander chopped
2 green chillies finely chopped
2 cups watercress leaves
salt and pepper
2-3 teaspoons Asian Chilli oil
1/2 a fresh lime
Method
Bring water to boil with aromatics
Add chicken and reduce heat to medium to allow chicken to poach for 20 minutes
Meanwhile chop mint leaves, coriander and chillies
Shred chicken with 2 forks
Add still warm chicken to watercress, mint, coriander and chilli.
Add 2 tablespoons of poaching liquid and mix through
Season well with pepper and salt to taste
Drizzle with chilli oil and a squeeze of lime
[…] I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about a year ago. You can find my version here Simple shredded chicken salad […]
Love simple. Love good. This looks like both.
Looks really good. I need a new salad recipe — thank you for sharing!
Looks delicious!! I love chicken salad of all sorts 🙂
Reblogged this on mamabatesmotel.