Warm Chicken and Vegetable Salad
Source of Recipe
Australian Table magazine, Dec 2001
Recipe Introduction
This is a great way to use leftover chicken meat. Alternatively, it is a great way to use leftover turkey meat after Christmas.
List of Ingredients
- vegetable oil for frying
- cooked chicken meat, shredded or finely chopped into slices
- 1 zucchini, grated
- 1 green capsicum, cut into thin strips
- 100g baby green beans
- 1 cup basil leaves, shredded
- 1 egg
- 2 tablespoons cornflour
- 125ml (1/2 cup) of natural yoghurt (for dressing)
- 2 tablespoons lemon juice (for dressing)
Instructions
- Heat oil to 3cm thickness in a large, deep frying pan or wok over a medium heat.
- Place chicken meat, vegetables, basil, egg and cornflour in a bowl and mix well to combine. Season to taste.
- Cook small amounts of a mixture the hot oil, in batches, for 2-3 minutes untilo golden brown and cripsy. Remove and drain on absorbent paper.
- Serve immediately, drizzled with dressing.
- To make the deressing: combine yogurt and lemon juice and season to taste.
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