Recipe
Eddie McDonaldThai chicken salad
- 3 cups shredded poached chicken
- 3 cups shredded raw white cabbage
- 3 large grated carrots
- 1 cup toasted and chopped salted peanuts
- 1 cup chopped fresh coriander
- 1 cup finely sliced spring onions
- ½ cup finely sliced radishes
- 1 clove garlic, crushed
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- Juice of 2 limes
- 3 tsp sweet chilli sauce
- Small pinch of chilli flakes
- 1 tbsp peanut butter
- 1-2 tsp sugar
- In a large bowl, toss together poached chicken, shredded cabbage, carrots, salted peanuts, coriander, spring onions and radishes.
- In a jam jar, combine garlic, soy sauce, rice vinegar, lime juice, sweet chilli sauce, chilli flakes, peanut butter and sugar. Put the lid on and shake the jar to mix the dressing.
- Pour over the salad and toss to coat. Serve immediately so everything remains crisp.
To find out how to cook perfectly poached chicken, click here.
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