Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/3 cup Woolworths roasted unsalted peanuts
- 1/3 cup caster sugar
- 1/2 Savoy cabbage
- 2 carrots
- 1 Granny Smith apple
- 2 cups shredded skinless Woolworths country style hot roast chicken
- 1/2 bunch coriander, sprigs picked
- 150grams snow peas
- 1/2 cup Vietnamese salad dressing
- 1/4 cup fried shallots
Description
Transform leftover roast chicken into a vibrant Vietnamese-style salad with crunchy slaw, fresh herbs, toffee peanuts and a sweet and savoury dressing.
Method
Step 1 of 3
Line a baking tray with baking paper and spread peanuts out evenly over tray. Place sugar and 2 tbs water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat. Bring to the boil. Boil for 3-4 minutes or until it turns a rich caramel. Remove from heat. Allow bubbles to subside. Pour toffee over peanuts and allow to stand for 10 minutes or until set.
Step 2 of 3
Meanwhile, shred cabbage. Cut carrot and apple into matchsticks. Place carrot, apple, chicken, coriander, snow peas and dressing in a large bowl. Toss to combine.
Step 3 of 3
Coarsely chop peanuts. Serve salad topped with peanuts and fried shallots.
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