Crunchy Vietnamese Chicken Salad

So full of flavour, super crunchy, healthy and delicious...what more could you want?

Ingredients:
4 single chicken breast fillets
1/2 (about 730g) wombok (Chinese cabbage), hard core removed, finely shredded
1 bunch fresh mint, leaves picked
1 bunch fresh coriander, leaves picked
2 small carrots, peeled, cut into matchsticks
2 Lebanese cucumbers, cut into matchsticks
1 Red capsicum, cut into matchsticks
4 green shallots, ends trimmed, thinly sliced diagonally
2 cups trimmed bean sprouts
2 fresh red birdseye chillies, deseeded, finely chopped
1/3 cup fresh lime juice
2 tbs fish sauce
1 tbs caster sugar
1/3 cup roasted salted peanuts, coarsely chopped
1/2 cup Changs original fried noodles

Method Place the chicken in a saucepan and cover with cold water. Place over medium heat and bring to a simmer. Cook, turning once, for 10 minutes or until cooked through. Drain and set aside for 15 minutes to cool. Coarsely shred.Combine the wombok, mint, coriander, carrot, cucumber, shallot and bean sprouts in a bowl. Whisk the chilli, lime juice, fish sauce and sugar in a small jug. Add the chicken to the salad and toss to combine. Drizzle over dressing. Divide among serving bowls and sprinkle with peanuts and noodles to serve.
 Enjoy!

Easy Peasy But Oh So Yummy Cous Cous

This cous cous is very yummy and easy! Its the perfect with just about any meal and is great and cheap for a take along dish to a party can be severed cold, room temp or warm!

Ingredients:
1 cup dry cous cous
1 small or half a normal brown onion finely diced
2 sticks of celery finely diced
1 tomato diced
1 tsp vegeta stock powder
1 tsp chopped parsley
1 tsp minced garlic
2 Tbsp olive oil
1/4 cup tasty cheese

Method:

Saute onion, celery and minced garlic in olive oil until onion is translucent and celery is softened. Remove from heat and put into a large bowl (keep the oil and put it in too as it will stop the cous cous from being too dry), add remaining ingredients except cheese and mix. Add boiling water according to cous cous instructions on packet (usually same amount as the cous cous) and give it a quick stir then cover with clink wrap and set aside for 5 mins for the water to be absorbed then fluff up the cous cous mixture with a fork until fluffy then put into your serving dish or alongside your meal and sprinkle with the cheese.
To pretty up the dish when taking to parties slice a couple of cherry tomatoes into a cross shape without going all the way through and open up alternate with bunches of basil or parley (see pic)
Enjoy!