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Poach chicken fillets in simmering water until cooked, apprxoimately 4-5 minutes.
Drain, allow to cool then shred. Set aside.
To prepare salad, finely slice all the capcisums and place in a large mixing bowl.
Peel and finely slice red shallots.
Add to bowl with beansprouts, mint and coriander. Set aside.
To make dressing, finely mince garlic and chillies.
In a bowl mix with lime juice, soy and fish sauce.
Finely grate palm sugar and add to bowl stirring well until sugar is dissolved.
To serve - Add shredded chicken to prepared salad ingredients. Ladle over dressing and toss to combine. Arrange salad onto serving plates and sprinkle with deep fried shallots.
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