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This is how to make the best-ever chicken salad

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This delicious chicken salad will become your go-to salad for years to come (RECIPE BELOW). Crunchy, fresh and infused with Asian flavours and herbs, it is a light and tangy salad to enjoy for lunch or dinner and ideal to take to a barbecue.
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BEST-EVER CHICKEN SALAD
Serves: 4 Prep: 15 mins Cooking: 15 mins
2 medium chicken breast fillets 400ml can light coconut milk
1 tbs lemongrass paste
1⁄2 wombok, finely shredded
1 carrot, peeled, cut into long matchsticks
2 cups bean sprouts, ends trimmed
1 red onion, very thinly sliced
1 cup coriander leaves
1 cup mint leaves
1⁄2 cup toasted peanuts, coarsely chopped
1⁄2 cup (125ml) Coles Nuoc Cham
Fried shallots, to serve
Nuoc Cham dressing:
2 tbs fish sauce
2 tbs lime juice
2 tbs rice wine vinegar
2 tbs brown sugar
1 red chilli, seeded, finely chopped
1. To make the nuoc cham, combine the fish sauce, lime juice, rice wine vinegar, sugar and chilli with 1 tbs water. Stir until sugar dissolves.
2. Combine the chicken, coconut milk and lemongrass is a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in cooking liquid to cool slightly.
3. Drain chicken, reserving 2 tbs of the poaching liquid. Coarsely shred the chicken. Place in a large bowl with the wombok, carrot, beansprouts, onion, coriander, mint and peanuts. Gently toss to combine.
4. Add the reserved poaching liquid to the nuoc cham. Drizzle over the salad and toss to combine. Divide among serving plates. Sprinkle with shallots to serve.
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