Thai chicken salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 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.
