Asian Style Chicken Salad
A delicious chicken salad ideally served over steaming jacket potatoes and with a green salad.
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Servings
4
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Heat Level
-
Prep Time
35 mins
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Cook Time
2 mins
Ingredients
- 25g brown sugar
- 10ml light soy sauce
- 15ml Blue Dragon Pure Sesame Oil
- 60ml vegetable oil
- 150ml white rice vinegar
- 3 chillies, finely chopped
- 224g vermicelli rice noodles, bundled
- 1 iceberg lettuce, shredded
- 4 chicken breasts, cooked and shredded
- 3 spring/green onions, finely chopped
- 2 tbsp sesame seeds, toasted
Instructions
- Prepare the dressing - combine the sugar, Blue Dragon Light Soy Sauce, sesame oil, olive oil and chillies. Mix well.
- To make the crispy noodles, fill a wok with a few cm of vegetable oil and add broken pieces of the vermicelli noodle bundle. They should puff up in a few seconds - make sure they are cooked through otherwise they will be too crunchy and undercooked. Carefully remove with a slotted spoon and drain on kitchen paper.
- In a serving bowl, place the iceberg lettuce, shredded chicken, spring onions and toasted sesame seeds. Chill for around 15 mins, and just before serving add the crispy rice noodles and the dressing.
Recipe calls for
Notes
Which is hotter - the red or the green chilli? Well, this is one of the most frequently asked questions here at Blue Dragon. The easiest way to guage heat is by the size of the chilli. The general rule of thumb is, the smaller the chilli the hotter it is. When it comes to colour, when fresh, there is little difference between the heat level of red and green. However, fresh chillies are hotter than dried. It is for this reason that the Blue Dragon Thai Green Curry Paste is hotter than the red - as it is made with fresh chillies, whereas the red is made with dried. The chemical found in chillies that makes them hot, Oleoresin Capsicum, is a devil when it gets into your eyes! To help prevent this occuring, wear either rubber gloves when cutting the chillies or rub your fingers with oil to create a barrier between your skin and the spicy chemical. Always remember to wash your hands after cutting chillies! If you want the flavour of a chilli, but want to keep the heat to a minimum, be sure to remove the seeds AND the pale membrane surrounding them - it is this membrane that contains the spicy chemical, not the seeds!
