Asian chicken salad
4
Points®
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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