Chinese chicken salad is an East-Asian-style dish popularised by the Australian chef Wolfgang Puck. This version gives you about a third of the calories of the original — without asking you to compromise on flavour.
Makes 4 servings
Nutrition (per serving, estimated)
- Energy: 270 kcal
- Protein: 28 g
- Fat: 7 g
- Carbohydrate: 19 g
- Fibre: 9 g
Estimated values.
Ingredients
- 1 medium head white cabbage
- ½ medium head red cabbage
- ½ tbsp sugar
- 2 cups finely chopped chicken breast
- ⅓ cup vinegar
- 1 cup fresh coriander leaves
- 2 medium mandarins (peeled and separated into segments)
- ¼ cup almonds (crushed in a mortar)
- Salt and black pepper
Method
Put the sugar into a large bowl. Slice the cabbages into thin strips and add them to the bowl with the sugar. If the chicken is cold, warm it in the oven, a pan, or the microwave until lukewarm. Add the warmed chicken and then all the other ingredients over the cabbage and mix. If you like, you can serve the salad with a few croutons and a sprinkle of different spices. Enjoy!