Vietnamese Chicken Salad

1 whole BBQ chicken, peeled into strips

1 cup celery, thinly sliced

2 medium carrots, julienned

1 cup cabbage, finely shredded

1 small onion,  sliced

3 Tbs coriander leaves

3 Tbs mint

Dressing

3 Tbs sugar

2 Tbs water

1 Tbs fish sauce

1 tsp garlic, crushed

2 Tbs white vinegar

1 red chilli, finely chopped

Topping

2 Tbs peanut oil

1 1/2 tsp garlic, chopped

1/3 cup unsalted roasted peanuts, crushed

1 Tbs brown sugar (or caster sugar)

Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl. To make dressing place all ingredients in a jar and shake until sugar has dissolved and ingredients are well combined. To make topping heat oil in a wok, add garlic and cook over moderate heat, stirring, until golden brown. Stir in the peanuts and sugar. Pour the dressing over the chicken mixture and toss to combine. Sprinkle over topping just before serving.

Serves 4

Great summer lunch! or impressive share salad!

 

via The Essential Asian Cookbook

Chicken Meatballs

500g chicken mince 
½ cup breadcrumbs (or rolled oats)
¼ cup parmesan 
½ cup broccoli (and/or carrot)
1 egg 
2 Tbsp olive oil 
½ tsp garlic powder 

Preheat the oven to 200 °C. Finely grate a broccoli stalk or carrot. Put all the ingredients in a bowl. Dampen/wet your hands with and mix well. Roll tablespoons of mixture into balls (about 28 balls) and place on lined baking tray. Bake in the hot oven for approximately 20mins or until cooked.

Good for Baby led weaning. Easy to freeze.

via

Christmas Egg Salad

12 boiled eggs, quarted

1 1/3 cup mayonnaise

6 Tbs cream

Curry to taste

Salt and pepper

Chives

 

Mix cream, mayo and curry together. Season to taste. Fold in eggs carefully. Garnish with chives.