Thai chicken salad
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 332 |
| fat | 20g | |
| saturates | 3g | |
| carbs | 16g | |
| sugars | 16g | |
| fibre | 5g | |
| protein | 23g | |
| 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 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
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.
Goes well with
Recipe from Good Food magazine, July 2014
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