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Thai chicken salad

Thai chicken salad

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Rating: 5 out of 5.10 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

  • 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 July 2014, July 2014

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Overall rating

Rating: 5 out of 5.10 ratings
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