Name: Thai chicken salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
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 peanut or cashew nuts, roughly chopped; 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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Thai chicken salad

Thai chicken salad

Katy Greenwood

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Serves 4

Easy

Prep: 20 mins

No cook

A star rating of 4.7 out of 5.17 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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 peanut

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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Nutrition: per serving

kcal332

low
fat20g
saturates3g
carbs16g
sugars16g
fibre5g
protein23g
salt0.8g

Method

step 1

To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
step 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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A star rating of 4.7 out of 5.17 ratings

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