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Photo of Asian chicken salad by WW

Asian chicken salad

4
Points® value
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Easy
Enjoy this super tasty speedy salad, which is a great way to use up leftovers from the fridge. Makes a lovely lunch, or light meal.

Ingredients

Cabbage

1 portion(s), medium, 1/4 a small white cabbage, shredded finely

Carrots, raw

1 medium, shredded finely

Onion

½ medium, sliced finely

Chilli, green or red

1 individual, deseeded and diced

Mint, Fresh

2 teaspoon(s), (use heaped tbsps) finely chopped

Coriander, fresh

2 tablespoon(s), finely chopped

Chicken breast, skinless, grilled

150 g, shredded finely

Roasted Salted Peanuts

25 g, (roasted & salted) crushed

Thai Fish Sauce

1 tablespoon(s)

Lime Juice, Fresh

½ tablespoon(s)

Light Brown Sugar

1 teaspoon(s)

Instructions

  1. Combine the cabbage, carrot, red onion, chilli, herbs and chicken in a large bowl. Mix the dressing ingredients together and add to the vegetables. Mix everything together so it is well coated.
  2. Divide between 2 bowls, top with the crushed peanuts and serve. If you want to eat the salad later, store the dressing and peanuts in separate pots and assemble the salad just before serving.

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