Thai chicken salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- or 2 small (about 200g) cooked chicken breastshredded
- 1 shallotfinely sliced
- 100g chunk white cabbageshredded
- ¼ cucumbercut into thin batons
- 1 carrotjulienned
- a handful of leaves mint
- a handful of leaves Thai basil
- 1 clove garliccrushed
- 1-2 bird’s-eye chilliesfinely chopped
- a thumb-sized piece gingerfinely grated
- 2 limesjuiced
- 2 tbsp palm or soft brown sugar
- 3 tbsp fish sauce
Nutrition: per serving
- kcal321
- fat6.8g
- saturates1g
- carbs29.1g
- fibre3.7g
- protein33.9g
- salt4.8g
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.
