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ON THE ROAD RECIPES

CHICKEN SUMMER SALADS
chicken coconut lime salad

 

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Chicken Summer Salads
Down south it’s still hot and summer is still around for a little while longer, while up north it’s always warm. Salads are the go in these climes; lets face it, who wants to cook over a hot stove any more than they have to. These chicken salads are ideal, utilizing a ready cooked BBQ chicken; what could be easier, and mixed with just a few ingredients becomes a scrumptious salad that will please everyone. Hope you enjoy them.

 

Warm Thai Chicken Salad with Coconut Lime Dressing

1 1/2 cups jasmine rice
2 cups chicken stock
400ml can coconut cream - 1 cup for the rice / remainder for dressing
1 cooked BBQ chicken (or use some leftover cooked chicken schnitzel, cut into strips)
200gm snow peas - thinly sliced lengthwise
1 to 2 med carrots - grated
1/2 cup chopped fresh basil leaves – optional, if you don’t have them, or don’t like them
salt, pepper to taste

 

Coconut Lime Dressing
2 tblspns lime juice
2 tblspns fish sauce (less if you don’t particularly like the flavour)
2 tblspns sweet chilli sauce
remainder of coconut cream
Dressing
Combine the remaining coconut cream in a bowl with the dressing ingredients and mix well to combine.

Combine the rice, stock and 1 cup only of the coconut cream in a pan.
Bring to the boil, then reduce the heat and simmer, covered, for 15 mins, or until almost all of the liquid is absorbed.
Stand, covered, for 10 minutes.
Meanwhile, remove skin and bones from the chicken and shred the meat coarsely.
Place the warmed rice mixture into a large serving bowl, add the chicken, snow peas, carrot, basil and half of the dressing and toss to combine.
Season to taste.
Stand for 5 minutes before serving.
Serve with the remainder of the dressing.

Vietnamese Chicken Salad (Goi Ga)
Serves 2 - 4

2 chicken breasts or large thighs
1 red onion – finely sliced
1 tblspn sugar
1/2 tspn salt
1/2 tspn freshly ground black pepper
1/2 cup rice vinegar (asian)
1/2 med Chinese cabbage – finely sliced
1 cup mung bean sprouts
1 carrot – peeled and shredded
1 tblspn freshly shredded Vietnamese mint (or use normal mint)
1 tblspn chopped roasted peanuts
1 tblspn fried shallots - optional

Dipping Sauce:
1 big red chilli (leave the seeds in if you like it hot!!)
1 tspn garlic
1 tspn sugar
1 tspn rice vinegar
3 tblspns fish sauce
3 tblspns water
2 tspns shredded carrot

Put the chicken in a saucepan with enough water to cover, along with a halved small onion and a roughly chopped carrot.
Bring slowly to the boil, simmer for three minutes and then turn off the heat to allow the meat to finish cooking and cool slightly, enough to handle.
Meanwhile, place the onion, sugar, salt, pepper and vinegar into a big bowl. Leave to stand for 10 mins.
Add shredded cabbage, sprouts and the carrot and mix through.
Take the chicken out of the cooking liquid and cut into thin slices. Add to the salad and mix through.
Turn the salad onto a serving plate and scatter over the mint, peanuts and the fried shallots.

For the dipping sauce:

Pound the chilli and garlic to a fine paste.
Add sugar, then the vinegar, water and fish sauce.
Serve the salad with the dipping sauce.

Viv's Hint: You could use a ready-cooked BBQ chicken - remove the skin and chop up the meat. Also add whatever vegetables you prefer.

Moroccan Chicken & Rice Salad
Serves 4

2 cups cooked chicken meat (from ready cooked roast chicken or poached chicken pieces) – chopped
2 cups brown rice or basmati rice
1 cinnamon stick – broken in half
2 tspns cloves
1 garlic clove – skin on
½ cup sultanas
½ cup dried apricots
½ cup pistachio nuts
½ cup cherries (or use dried cranberries)
250ml natural yoghurt (or use Greek style plain yoghurt)
fresh mint, to taste - chopped
parsely, to taste - chopped
leafy salad mix to serve

Mix the chicken with the sultanas, cherries, pistachios and apricots and mix well.
Wash the rice and then cook with the cinnamon, cloves and garlic using the absorption method.
Once cooked, remove the garlic skin and fold in the chicken mix by hand.
Mix yoghurt, mint and parsley.
Serve chicken on a bed of leafy greens drizzled with the yoghurt.

 

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