Hidden Valley

Thai Chicken Salad

Hidden Valley


500g chicken thigh fillets cooked and shredded
6 dried Chinese mushrooms
200g cellophane noodles
3 shallots, finely sliced
1 cup finely shredded English spinach
½ cup coarsely chopped peanuts
1 tbspn HIDDEN VALLEY HERB fresh mint leaves
2 tbspns HIDDEN VALLEY HERB FARM fresh coriander leaves
green oak lettuce leaves

¼ - ½ cup lemon juice
3 tbspns fish sauce
2 tbspns sugar
1 small fresh red chilli, finely chopped



Cover dried mushrooms with boiling water and let stand 20 minutes. Drain. Slice into thin strips. Cover cellophane noodles with boiling water, stand 10 minutes, drain. Cool noodles in cold water 8 - 10 minutes, remove and drain. Combine shallots, shredded chicken, spinach, peanuts and mint leaves.
Line a platter with green oak lettuce leaves, arrange cellophane noodles on top. Spoon chicken mixture over noodles. Sprinkle with coriander leaves and mushroom strips.

For dressing; whisk all ingredients together until combined. Pour over dressing and serve.


{serves 4}


Hidden Valley