Shredded chicken salad

Viva 12/6/2012

Amanda Laird

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Serves 4

600 g	Boneless chicken thighs, (skinless)
2 tbsp	Soy sauce
2 tsp	Ginger, (chopped)
2 tsp	Sesame oil
2 cloves	Garlic, (sliced)
2 cups	Chicken stock
2 tsp	Lemongrass, (finely chopped)
2	Carrots
½	Telegraph cucumber, (or 2 lebanese)
1	Beetroot, (large)

¼ cup	Soy sauce
1 tsp	Sesame oil
3 tsp	Sesame seeds, (toasted)
1	Red chilli, (deseeded and finely sliced)
½ tsp	Caster sugar
¼ tsp	White pepper
3 tsp	Peanut oil
⅓ cup	Fresh coriander
1 to serve	Lime

Put the chicken into a saucepan with the soy, ginger, sesame oil, garlic, stock and lemongrass.
Cover and bring to a boil then reduce the heat to low and simmer, covered for 10 minutes. Let cool before removing the chicken from the liquid. Shred and set aside.
Shred, grate or finely slice the peeled, carrots. Repeat with the cucumber, leaving the skin on.
Peel the beetroot and repeat but keep separate.
Make the dressing by combining the ingredients. Combine the chicken, carrots and cucumber.
Pour the dressing over both the chicken mix and the beetroot. Leave for 15 minutes before plating, being careful adding the beetroot so the colour doesn't bleed through the entire salad. Serve the salad with quartered limes.