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Thai Chicken Salad

A light summer salad that's also a perfect way to use up left-over chicken

Dish Details:

INGREDIENTS:

iVillage hen 3 tbsp fresh lime juice
2 tbsp Thai fish sauce
1 tbsp white wine vinegar
1 clove garlic, crushed
1 tsp grated fresh ginger (about 1cm piece, peeled)
2 tbsp brown sugar
3 tbsp sunflower oil
1 red or green chilli, deseeded and finely chopped (optional)
2 large boneless, skinless chicken breasts, cooked and shredded or cut into strips
200g finely shredded white, green or red cabbage (or a combination)
6 finely sliced spring onions
1-2 tbsp chopped, roasted peanuts (optional)

PREPARATION:

1. Combine the lime juice, fish sauce, vinegar, garlic, ginger, sugar, oil and, if desired, the chilli in a screw-top jar and shake vigorously.

2. Combine the chicken, cabbage and spring onions in a salad bowl and toss with the salad dressing.

3. Scatter the salad with the peanuts if desired.

PREP/COOK
INFORMATION:

Prep time: 20 minutes
Serves: 4

Source: Terry Farris

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

e-commerce enabled: click to buy

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