Thai chicken salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- or 2 small (about 200g) cooked chicken breast, shredded
- 1 shallot, finely sliced
- 100g chunk white cabbage, shredded
- ¼ cucumber, cut into thin batons
- 1 carrot, julienned
- a handful of leaves mint
- a handful of leaves Thai basil
- 1 clove garlic, crushed
- 1-2 bird’s-eye chillies, finely chopped
- a thumb-sized piece ginger, finely grated
- 2 limes, juiced
- 2 tbsp palm or soft brown sugar
- 3 tbsp fish sauce
Method
- STEP 1
Put the chicken in a bowl with the shallot, cabbage, cucumber and carrot. Mix the dressing ingredients together and pour it over the chicken. Leave for 10 minutes.
- STEP 2
Add the herbs to the chicken and give everything another toss before serving.
