Wednesday, 15 August 2012

Oriental salad

This dish works well with either chicken or freshly cooked fish such as salmon. ideally you would use leftovers and then you don't have to spend more than 20 minutes making this. However, feel free to cook up some chicken or fish, shred it and then get on with the rest of recipe.

I made this last night for dinner with chicken and the leftovers were still fine for lunch today. However, I would only suggest doing this if you have a fridge to store it in at work.

Asian salad

Serves 4
Preparation: 20 minutes
Cooking time: 0 minutes
Cost: £ (£ per serving)

2 chicken breasts or 2 small salmon fillets (about 200g) cooked, and shredded
2 cups mix of coriander and parsely leaves with soft stems

2 tsp ground coriander
Juice from 2 limes
4 tbsp extra virgin olive oil

1 tbsp sesame oil
Freshly ground black pepper

¼ red cabbage, core removed and thinly sliced
1 red bell pepper, seeds removed, thinly slice
2 spring onions, sliced
1 head lettuce (e.g. Romaine), or equivalent as salad leaves
100g cashews or nuts of your choice, roughly chopped

100g (dried weight) freshly cooked vermicelli (angel hair noodles)

Cook the chicken/fish if that isn't cooked, then shred into small bits. If you are using fish make sure to carefully remove all bones.

Make a dressing by mixing in a blender the coriander, parsley, lime juice and olive oil. Blend to a smooth consistency. Taste, and if you wish season with salt and pepper.

Finally, in a large bowl, combine the chicken, cabbage, pepper and spring onions (also known as scallions for the Irish among you). Add the dressing, serve and top with the nuts.

Thanks for stopping by,
Let me know what you think... leave a comment or send an email to passthecaffeine {at} gmail {dot} com

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