Thai chicken salad
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Thai chicken salad

By Katy Greenwood

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

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 332
  • fat 20g
  • saturates 3g
  • carbs 16g
  • sugars 16g
  • fibre 5g
  • protein 23g
  • salt 0.8g

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 peanuts or cashew nuts, roughly chopped
  • juice 4 limes
  • 4 tbsp sesame oil
  • pinch of sugar
  • splash of 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.

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