- Shredded Chicken Salad With Spicy Peanut Dressing.JPG (32.07 KiB) Viewed 347 times
Takes: 35 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 shop-bought rotisserie chicken
- 100g bean sprouts
- 1 red pepper, thinly sliced
- 4 spring onions, thinly sliced into matchsticks
- 2 large carrots, thinly sliced into matchsticks (use a julienne peeler if you have one)
- ½ Chinese leaf lettuce, halved and thinly shredded
- 30g bunch of coriander
- Handful of salted peanuts, roughly chopped
For the dressing:
- 6 tbsp peanut butter (preferably crunchy, if liked)
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sriracha chilli sauce (if you like a kick)
- 1 tbsp rice vinegar
- Juice of ½ lime, extra ½ cut into wedges to serve
- Salt and freshly ground black pepper
Method
1. Fill the kettle with water and boil. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6, and line a baking sheet with baking paper.
2. Pull the skin off the chicken and lay in a single layer on the prepared sheet. Cook in the oven for 15 minutes, or until crisp. Leave to cool, then chop or break into shards.
3. For the dressing, mix all the ingredients together in a bowl. Taste for seasoning and add a little more of any of the ingredients to taste. Set aside.
4. Put the bean sprouts into a sieve or colander, then pour over boiling water to remove their rawness. Leave to cool.
5. Pull the meat from the chicken carcass and pile into your biggest salad bowl. Shred the meat with a couple of forks or with clean hands.
6. Add the vegetables, bean sprouts and coriander, then pour the dressing over the top and toss to coat. Scatter over the chopped peanuts and crispy chicken skin and serve immediately with lime wedges for squeezing.
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