Chicken, Coriander and Cashew Salad with Chilli Crisp Dressing
This is a fantastic salad for warm evenings and as a work lunch upgrade.
Kelly GibneyChef
- prepare
- 2-3 servings
- Easy
Caption:Every mouthful of this flavour-packed salad is fresh and fragrant.Photo credit:Kelly Gibney
Instead of lettuce, this salad is packed with thinly sliced cucumber and lots of fresh coriander (stems are included too) as the main green. Every mouthful is fresh and fragrant. A zingy salad dressing made with spicy chilli crisp brings richness and a good hit of heat.
Roasted peanuts are a delicious substitute for the cashews I’ve used in the recipe.
Chilli crisp can be purchased in supermarkets and Asian grocers and good food stores.
Ingredients
- 100g vermicelli noodles
- 12cm piece telegraph cucumber
- 2 cups fresh coriander, stems and leaves
- 2 cups shredded chicken
- ¾ cup roasted cashews
- ½ small red onion, sliced very thinly
- For the dressing:
- 3 Tbsp chilli crisp
- 2 Tbsp rice vinegar
- 2 1/2 tsp soy sauce
- 1 tsp sugar
- 2 tsp sesame oil
Instructions
- Place the vermicelli in a bowl, cover with boiling water and leave to sit for 3 minutes. Drain in a sieve and run under cold water to cool completely.
- Cut in the cucumber into thin half-moons and roughly chop the coriander, including any stems (remove any that are very thick or woody).
- Break the shredded chicken into small pieces. Add this, along with the cucumber and coriander in a large bowl. Add the roasted cashews, red onion and noodles.
- Combine all the dressing ingredients. Whisk well.
- Five minutes before serving, drizzle over the dressing and toss to coat evenly.
