Thai Chicken Salad

recipe

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

Ingredients

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)

Serves: 4 Preparation: 20 Total Time: 20min

Combine the lime juice, fish sauce, vinegar, garlic, ginger, sugar, oil and, if desired, the chilli in a screw-top jar and shake vigorously.
Combine the chicken, cabbage and spring onions in a salad bowl and toss with the salad dressing.
Scatter the salad with the peanuts if desired.

Source: Terry Farris