Asian pulled chicken salad
By Emily Kydd
Pull apart a ready-roasted chicken to whip up this healthy, vibrant, low-calorie dish in just 20 minutes
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Prep:20 mins
No cook - Serves 5
- Easy
Nutrition per serving
- kcal 352
- fat 19g
- saturates 4g
- carbs 14g
- sugars 11g
- fibre 5g
- protein 29g
- salt 0.8g
Ingredients
- 1 small roasted chicken, about 1kg
- ½ red cabbage, cored and finely sliced
- 3 carrots, coarsley grated or finely shredded
- 5 spring onions, finely sliced on the diagonal
- 2 red chillies, halved and thinly sliced
- small bunch coriander, roughly chopped, including stalks
- 2 heaped tbsp roasted salted peanuts, roughly crushed
- 3½ tbsp hoisin sauce
- 1½ tbsp toasted sesame oil
Method
Combine the dressing ingredients in a small bowl and set aside.
Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.
