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Summer Asian Chicken Salad with Crispy Wontons

Sheeneagh’s entrée recipe from week 4 of Come Dine With Me Australia.


  • 3 chicken breasts – poached and shredded

  • Cup of Mint

  • Cup of coriander

  • Cup of thai basil

  • 1 red chilli seeded and shredded

  • 2 teaspoons fish sauce

  • 2 teaspoons soy sauce

  • 2 teaspoons brown sugar

  • Juice of 2 limes

  • Vegetable oil for frying wonton wrappers

  • Wonton wrappers (2 per serve)


  • 1.

    Heat 1cm of the oil in a wok over high heat. Cook the wonton wrappers in batches until crisp. This is very fast so keep an eye on them. Put them onto paper towels to drain.

  • 2.

    After shredding the chicken combine with basil mint coriander and chilli.

  • 3.

    Place the wontons on the plate and top with the chicken mixture. Then pour the sauce of lime juice fish sauce sugar and soy on top.

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