Thai chicken salad

Thai chicken salad

  • Rating: 5 out of 5.7 ratings
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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

  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal332
fat20g
saturates3g
carbs16g
sugars16g
fibre5g
protein23g
salt0.8g
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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

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

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    Overall rating

    Rating: 5 out of 5.7 ratings
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