Chicken Baguettes- 350g leftover Lilydale Whole Chicken
- 1/2 wombok cabbage, shredded
- 1/4 red cabbage, shredded
- 1 carrot, shredded
- 3 shallots, cut diagonally
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 1 cup slivered almonds, roasted
- 1 sourdough baguette, cut into 4
- Mayonnaise and sweet chilli, to serve
Dressing- 2 tblsp caster sugar
- 1/4 cup rice vinegar
- 2 tblsp fish sauce
- 1 clove of garlic, crushed
- 1/2 cup lime juice
- 1 long red chilli, deseeded and finely chopped
| Chicken Baguettes- In a large bowl combine shredded cabbages and carrot. Add shallots, coriander, mint and leftover Lilydale Whole Chicken pieces.
- Pour dressing over salad, add almonds and toss to combine
- Slice each baguette in half. Fill with salad, a dollop of mayonnaise and a splash of sweet chilli sauce
Dressing- Use a bowl to dissolve caster sugar in rice vinegar. Then add fish sauce, garlic, lime and chilli. Stir to combine
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