Thai chicken salad

Thai chicken salad

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Cooking time

Prep: 20 mins No cook

Skill level

Easy

Servings

Serves 4

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
332
protein
23g
carbs
16g
fat
20g
saturates
3g
fibre
5g
sugar
16g
salt
0.8g

Ingredients

  • 1 head Chinese leaf, shredded
  • 2 cooked chicken breasts or 200g leftover cooked chicken, shredded
  • 1 mango, peeled, stoned and thinly sliced
  • bunch mint, leaves picked
  • 6 spring onions, sliced diagonally
  • 3 tbsp salted peanuts or cashew nuts, roughly chopped

For the dressing

  • juice 4 limes
  • 4 tbsp sesame oil
  • pinch of sugar
  • splash of fish sauce
  • 2 large red chillies, deseeded and finely chopped

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Method

  1. To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
  2. In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.

Recipe from Good Food magazine, July 2014

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Comments

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tellybwmbas's picture

Ooof.!.....that dressing is soo wrong...4 tblsp sesame oil and all that lime juice? I was doubtful, but decided to go for it because I trust your judgement..it was an oil-slick...tasted it before adding to salad, added more lime juice and sugar, more fish sauce....and it was still tasting of sesame oil, so only added a bit and threw the rest away, what a waste and 4 limes weren't cheap either! However, the salad was lovely and refreshing, which i will make again, but with my own oriental dressing :(

numberonegoat's picture

Made this twice - the flavours are so amazing in this salad - definitely a new favourite.

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