Thai salad
This Thai cucumber salad is served with a sour chilli dressing. A fresh and healthy side salad which is perfect for weeknight meals or laid back barbecues
Thai chicken salad
Serves 4
Easy
Prep:
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
Skip to ingredients
- 1 head Chinese leafshredded
- 2 cooked chicken breastsor 200g leftover cooked chicken, shredded
- 1 mangopeeled, stoned and thinly sliced
- bunch mintleaves picked
- 6 spring onionssliced diagonally
- 3 tbsp salted peanutor cashew nuts, roughly chopped
For the dressing
- juice 4 limes
- 4 tbsp sesame oil
- pinch of sugar
- splash of fish sauce
- 2 large red chilliesdeseeded and finely chopped
Nutrition: per serving
- kcal332low
- 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.
