Chilli Lime and Chicken Salad

Chilli Lime and Chicken Salad

1 cup (250ml)water
1cup (250 ml) chicken stock
340g chicken breast fillet
1 small carrot (70g)
1 small red capsicum (150), sliced thinly
½ small chinese cabbage (200g), shredded finely
2 green onions,chopped finely
¾ cup (60g) bean sprouts
½ cup firmly packed fresh coriander leaves
100g watercress,trimmed

Chilli Lime Dressing
¼ cup (60ml) lime juice
2 tablespoons sweet chilli sauce
1 clove garlic,crushed
1 tablespoon oyster sauce
1 teaspoon sesame oil

1.Bring the water and stock to a boil in medium saucepan. Reduce heat,add chicken,simmer about 10 minutes or until chicken is cooked through. Drain chicken; cool 5 minutes before slicing thinly.
2.Meanwhile.halve carrot crossways, cut each half into 2mm-wide lengths; cut lenghts into matchstick-think strips.
3.Place chicken and carrot in large bowl with capsicum,cabbage,onion,sprouts,coriander and watercress;add chilli lime dressing,toss to combine.
Chilli Lime Dressing Combine ingredients in screw-top;jar shake well.

Serves 4
per serving 4g fat (0.9g saturated);
669KJ (160cal); 7.3g carb
on the table in 35 minutes


SOURCE and CREDIT: THE AUSTRALIAN Women's Weekly

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