Shredded Chicken with Snow Peas, Ginger and
Avocado
Zingy chicken with delicious WA Avocados and
Snow Peas
Preparation: 15
minutes
Cooking: 25
minutes
Serves: 4 as
entrée or light main
2 chicken breasts
(organic is best), brought to room temperature
1 inch fresh
ginger, finely grated
1 lime, zested and juiced
1 tablespoon
sesame oil
2 teaspoon rice
wine vinegar
2 Hass Avocados,
seeded, peeled and sliced 1cm thick
300g snow peas,
string removed
Fresh Lime wedges
and 1 tspn toasted sesame seeds, to serve
Fill a large,
lidded, deep saucepan with salted water and place over a high heat. Bring to
boil, then reduce heat to a low simmer and add the chicken breasts. Remove from
heat, place the lid on tightly and allow the chicken remain in the cooking
liquid for 20 minutes or until cooked through. Remove chicken from saucepan and
set aside.
Steam or blanch
the snow peas until cooked yet still crisp. Refresh in cold water.
Shred the chicken
into bite size pieces using a combination of a serrated knife and your fingers
to roughly pull it apart.
Combine ginger,
lime juice and zest, sesame oil, and rice wine vinegar in a jar and shake well.
Gently mix
together chicken, snow peas and avocado and dressing fro jar and arrange in a
large bowl or on a platter.
Serve sprinkled
with sesame seeds, fresh lime wedges and some brown or white rice if desired.