Name: Thai chicken salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 head Chinese cabbage, thinly shredded; 2 cooked chicken breasts or 200 g leftover roast chicken, shredded; 1 mango, peeled, stoned and thinly sliced; 1 bunch mint, leaves picked; 6 spring onions, sliced diagonally; 3 tbsp salted peanuts or cashew nuts, roughly chopped; For the dressing; juice 4 limes; 2 tbsp sesame oil; 1 pinch caster sugar; 1 splash fish sauce; 2 large red chillies, deseeded and finely chopped

Thai chicken salad

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, nuts and herbs.

This salad couldn’t be easier to make – simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, nuts and herbs.

Ingredients

1 head Chinese cabbage, thinly shredded

2 cooked chicken breasts or 200 g leftover roast chicken, shredded

1 mango, peeled, stoned and thinly sliced

1 bunch mint, leaves picked

6 spring onions, sliced diagonally

3 tbsp salted peanuts or cashew nuts, roughly chopped

For the dressing

juice 4 limes

2 tbsp sesame oil

1 pinch caster sugar

1 splash fish sauce

2 large red chillies, deseeded and finely chopped

Method

1.To make the dressing, mix together all the ingredients and stir to dissolve the sugar.

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.

Alison Pickel

Ingredients

Method

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