I make this salad only for myself. My family members don’t enjoy this salad because they hate Coriander. They say Coriander stinks and tastes like soap. I definitely don’t think it tastes like soap. I don’t use Oil for this salad. It is a healthy and nutritious salad.

Makes

2 to 3 Servings

Ingredients

200 to 250g Chicken Tenderloins OR 1 Chicken Breast Fillet
Salt for cooking Chicken
1/6 to 1/4 Red Onion *thinly sliced
1/2 Continental Cucumber *about 160g
40g Coriander
2 tablespoonfuls Roasted Peanuts OR Mixed Nuts *coarsely chopped
Crispy Chilli Oil *optional

Dressing
1 small clove Garlic *grated
1 tablespoon Rice Vinegar *OR Lemon Juice
1 tablespoon Fish Sauce
1 teaspoon Sugar
Chilli OR Chilli Flakes as required

Method
  1. If you use Chicken Breast Fillet, tear it into 2 to 3 pieces so that they will cook quickly. Cook Chicken pieces in the boiling salted water in a saucepan for a few minutes, then leave them in the salted water until cooled slightly.
  2. Combine all the Dressing ingredients in a mixing bowl. Add thinly sliced Red Onion.
  3. Cut Cucumber in half lengthways and slice diagonally, and add to the mixing bowl.
  4. Wash Coriander, dry well, cut into 2-3cm pieces, and add to the mixing bowl.
  5. Take the Chicken pieces out from the salted water, and place on a plate. When cool enough to touch, tear them into smaller pieces, and add to the bowl. Mix everything to combine.
  6. Transfer to a serving bowl, sprinkle coarsely chopped Nuts, add some Crispy Chilli Oil, and serve.