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Speedy crispy chicken salad

  • 0:28 Prep
  • 0:02 Cook
  • 4 Servings

Ingredients

  • 2 tbs vegetable oil, for shallow-frying
  • 6 wonton wrappers, thinly sliced
  • 2 carrots, peeled, grated
  • 1/2 bunch radishes, trimmed, thinly sliced
  • 1 cup untrimmed mung bean sprouts
  • 2 Lebanese cucumbers, cut into matchsticks
  • 1 barbecue chicken, skin and bones discarded, meat shredded
  • 3 green shallots, thinly sliced diagonally
  • 1 cup fresh coriander leaves
  • 55g (1/3 cup) roasted salted peanuts

Dressing

  • 2 tbs light olive oil
  • 1 tbs rice wine vinegar
  • 1 tbs soy sauce
  • 1 tbs Obento Mirin Seasoning

Method

  • 1
    Heat oil in a frying pan over medium-high heat. Cook wonton strips, in 2 batches, stirring, for 1 minute or until crisp. Drain on paper towel.
  • 2
    For the dressing, whisk all ingredients together in a small bowl.
  • 3
    Arrange carrot, radish, bean sprouts, cucumber, chicken, wonton strips and shallot in a serving bowl. Drizzle with the dressing and sprinkle with the coriander leaves and peanuts.

Source: taste.com.au

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