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INGREDIENTS
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4 Servings
2 chicken breasts
1 carrot, peeled
3 tablespoons rice vinegar or lime juice
1 teaspoon sugar
1 clove crushed garlic
sea salt
pepper |
3 shallots, finely sliced
1/2 cucumber, peeled
1 dash sesame oil
1 tablespoon Thai fish sauce
3 tablespoons fresh mint leaves or coriander leaves
1/2 mild chili pepper, finely sliced
2 tablespoons roasted peanuts
1 lime, quartered |
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METHODS
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1. Poach the chicken in simmering salted water for 20 minutes, then drain and leave to cool.
2. Cut the carrot into 10cm sections, finely slice lengthways and then cut into matchsticks.
3. Mix the vinegar or lime juice with the sugar, garlic, salt and pepper, toss with the sliced shallots and carrot and set aside for 10 minutes.
4. Roughly shred the chicken.
5. Cut the cucumber in half lengthwise and finely slice.
6. Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots, carrots and their dressing, and toss lightly.
7. Roughly crush the peanuts and scatter over the top.
8. Serve with the lime wedges. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 211
Calories from Fat 101 (47%)
Amount Per Serving %DV
Total Fat 11.2g 17%
Saturated Fat 2.6g 12%
Polyunsat. Fat 3.0g
Monounsat. Fat 4.9g
Trans Fat 0.1g
Cholesterol 46mg 15%
Sodium 463mg 19%
Potassium 417mg 11%
Total Carbohydrate 10.7g 3% |
Dietary Fiber 1.8g 7%
Sugars 3.4g
Protein 18.1g 36%
Vitamin A 2955mcg 59%
Vitamin B6 0.6mg 27%
Vitamin B12 0.3mcg 4%
Vitamin C 16mg 27%
Vitamin E 0mcg 3%
Calcium 40mg 4%
Magnesium 51mg 12%
Iron 1mg 7% |
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