Asian-style chicken salad baskets
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These little tortilla baskets are such a fun way to serve this Asian chicken salad and they’re so easy to make.
Ingredients
Multigrain tortilla
192 g, and chia (4 x 48g)
Salt reduced chicken stock
2 cup(s), (500ml)
Skinless chicken breast
360 g, buy 2x 200g, fat trimmed
Soy sauce
1 tbs, (tamari)
Sesame oil
1 tsp
Artificial sweetener
½ tsp, stevia, powdered
Rice wine vinegar
20 ml, (1 Tbs)
Fresh ginger
½ tsp, finely grated
Raw cashews
¼ cup(s), toasted, coarsely chopped
Green cabbage
80 g, finely shredded
Red cabbage
80 g, finely shredded
Red capsicum
½ medium, thinly sliced
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
⅓ cup(s)
Fresh mint
¼ cup(s)
Sesame seeds
2 tsp, toasted
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Microwave 1 wrap on High (100%) for 20 seconds or until warmed through and softened. Press wrap into a small (10cm) ovenproof bowl to form a basket. Repeat with remaining wraps.
2
Place bowls on a baking tray. Bake for 15 minutes or until crisp. Remove wrap baskets from bowls and place on a wire rack to cool (if bases are still a little soft, invert baskets onto tray and bake for a further 5 minutes or until crisp).
3
Meanwhile, place stock in a medium saucepan over medium heat. Bring to the boil and add chicken. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is just cooked through. Remove from heat. Set chicken aside in pan, covered, for 5 minutes. Remove chicken from stock and coarsely shred. Discard stock.
4
Combine tamari, oil, stevia, vinegar and ginger in a large bowl. Add chicken, cashews, cabbages, capsicum, shallots, coriander and mint. Toss to combine. Spoon chicken salad into baskets. Serve sprinkled with sesame seeds.
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