Asian Lime Chicken Salad

Serves 4

2-3 skinless chicken breast fillets (about 400g)
4 kaffir lime leaves, shredded finely
1 lime, sliced
115g Chinese (mung bean) vermicelli
225g green beans, halved
1 cup fresh coriander leaves
1 cup fresh Thai basil leaves, shredded
4 spring onions, sliced finely
2 tablespoons chopped shallots

Dessing
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sugar

Method:
Put chicken in a large, deep pan, add lime leaves and lime slices and cover with water. Bring to boil. Reduce heat to a very slow simmer and poach chicken for 15 minutes or until tender. Drain chicken, reserving 55ml of the liquid. Allow chicken to cool slightly then shred finely with your fingers. While chicken is cooking, put vermicelli in a bowl and cover with boiling water. Allow to stand for 5-10 minutes or until tender, then drain well. Cook beans until tender, then drain. Put chicken, vermicelli, coriander, basil, beans, spring onions and shallots into a bowl and toss to combine. To make dressing, put reserved cooking liquid, fish sauce, lime juice and sugar in a jug and whisk well. Pour over salad and toss to combine.

fibre 2.8g
fat 5.7g
kilojoules 962kJ

Brought to you by Fernwood's published recipe book, Fabulous Food (RRP$14.95) visit the website at: www.fernwoodfitness.com.au



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