Crispy Rice Paper, Chilli & Chicken Salad
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 6 persons
Ingredients:
• 4 long red chillies
• 1/2 cup peanut oil
• 3 round rice paper sheets
• 1 Woolworths hot roast chicken, thickly shredded
• 1/4 red cabbage, shredded
• 2 spring onions, sliced
• ⅓ bunch coriander, leaves picked
• 2 limes
• 1 tbs crispy chilli oil
• 1/2 cup Woolworths roasted unsalted peanuts, chopped
Method:
1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place chillies on tray. Drizzle with 1 tbs oil. Roast for 10-15 minutes or until blistered. Cool. Cut in half.
2. Meanwhile, heat ⅓ cup remaining oil in a large deepfrying pan over medium-high heat. Shallow-fry rice paper sheets, in batches, for 1 minute or until puffed. Transfer to paper towel to drain. Break into large pieces.
3. Combine roasted chillies and oil from tray with chicken, cabbage, onion and coriander in a medium bowl. Zest and juice 1 lime. Cut remaining lime into wedges. Place lime zest and juice, remaining peanut oil, and chilli oil in a small bowl, and stir to combine. Add half of the chilli dressing to the chicken mixture and toss to combine.
4. Arrange chicken mixture and rice paper crisps on a large plate. Drizzle over the remaining chilli dressing. Sprinkle with peanuts. Serve with lime wedges.
