Prep: 20 mins No cook
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
- Healthy
Nutrition:
- kcal332
- fat20g
- saturates3g
- carbs16g
- sugars16g
- fibre5g
- protein23g
- salt0.8g
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
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 6 spring onions, sliced diagonally
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 tbsp salted peanut or cashew nuts, roughly chopped
For the dressing
- juice 4 limes
Lime
ly-mThe same shape, but smaller than…
- 4 tbsp sesame oil
- pinch of sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- splash of fish sauce
Fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 large red chillies, deseeded and finely chopped
Method
To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
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.
Comments, questions and tips