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Chicken and snow pea salad
Chicken and snow pea salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Crunchy snow peas elevate this irresistible Asian chicken salad.
Ingredients:
  • 1.25L (5 cups) cold water
  • 1 brown onion, halved
  • 2 (about 250g each) single chicken breast fillets
  • 200g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 30.00 ml rice wine vinegar
  • 31.50 gm fresh lime juice
  • 12.20 gm fish sauce
  • 8.00 gm brown sugar
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 3 makrut lime leaves, thinly sliced
  • 187.50 ml fresh coriander leaves
  • Steamed rice, to serve
Instructions:
  • In a saucepan over medium heat, combine water and onion and bring to a boil. Add chicken, cover, then remove from heat and let it poach for 30 minutes. Transfer the chicken to a plate and let it cool.
  • Cook the snow peas and sugar snap peas in boiling water for 2 minutes until vibrant green and crisp-tender. Then, refresh in cold water and drain.
  • In a small bowl, mix the vinegar, lime juice, fish sauce, sugar, and chili together.
  • Shred the chicken and combine with snow peas, sugar snap peas, lime leaves, and 1/2 cup coriander in a large bowl. Gently toss to mix.
  • Portion the mixture into individual serving dishes. Generously pour the dressing on top. Garnish with the leftover coriander. Enjoy alongside some steamed rice.

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