ASIAN CHICKEN SALAD

I have always wanted to use Wombok, or Chinese cabbage in a salad, but was hesitant to buy this vegetable as I had no idea what it tasted like. In October this year I was down in Victoria for a dear cousin’s wedding. The blushing bride happened to make an amazing cold salad which featured wombok that tasted out of this world. So a special thanks goes out to my lovely cousin Jo for introducing me to new culinary tastes.

INGREDIENTS

• 300g chicken breast, roughly chopped
• 150g green beans, trimmed and cut into 4cm pieces.
• 3 tablespoons fresh chives, finely chopped
• 150g cucumber, thinly sliced
• 4 cups wombok (chinese cabbage), roughly shredded
• 1/2 cup sweet chilli sauce
• 1/3 cup lime juice
• 4 tablespoons white wine vinegar
• 3 tablespoons fish sauce
• 1 tablespoons sesame oil 

COOKING

1. Steam or boil green beans for 10 minutes or until tender. Drain. 

2. Cook the chicken in a frying pan until light golden or just cooked. Shred the chicken into small pieces. 

3. Place the wombok, chives, cooked chicken, beans and cucumber in a large serving bowl. 

4. Combine the sweet chilli sauce, sesame oil, lime juice, white wine vinegar and fish sauce in a jar with a screw-top lid and shake well. Pour this dressing over the salad to serve. 

Serves 4 

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