A chopped salad packed with veg & thai style shredded chicken.
Ingredients:
Chicken:
- 2 skinless chicken breasts
- 100g Tongmaster sriracha & maple glaze
- 100ml chicken stock
- dried chilli flakes (optional)
Salad:
- 2 large carrots
- 1 cucumber
- 2 pak choi
- 1 small red cabbage
- 2 spring onions
- 1 handful crushed peanuts (or almonds - or both!)
- 1 handful fresh mint
- 1 handful fresh coriander
- 1tbsp oil (sesame, peanut, avocado or olive work best)
- 1tbsp soy sauce
- 1tbsp honey
- 1tbsp peanut butter
- 1tsp fish sauce
- 1tsp dried chilli flakes
- 1tsp minced garlic
- 2tbsp lime juice
- Run the whole chicken breasts under water and add to a large bowl or container, sprinkle over 50g of the glaze and mix/shake until well coated - add more if necessary.
- Add the chicken to a slow cooker, pour the chicken stock around the chicken and cook for 3-4 hours on high - when the chicken is ready, shred & wrap in tin foil to keep warm.
- Alternatively, wrap the chicken breasts in foil pour a splash of chicken stock in each foil parcel and oven bake for 30-35 minutes or until cooked through, shred as directed above.
- While the chicken is cooking, add all of the dressing ingredients to a large bowl and mix well until combined fully, add salt & pepper to taste, adjust quantities if necessary.
- In a separate bowl, begin adding the salad ingredients, shred and/or chop finely the carrots, cabbage, pak choi, spring onions & cucumber (remove the seeds from the cucumber and dry with a paper towel before adding)
- Finely chop the mint and coriander and add to the salad, reserving some as a garnish.
- Combine all of the ingredients in one large bowl, along with the shredded chicken, add the dressing and toss until well combined.
- Sprinkle the remaining coriander, mint and peanuts on top and serve!