Name: Chicken salad with asian flavours
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1/2 telegraph cucumber, peeled and thinly sliced; 1 iceberg lettuce, broken into leaves, washed, dried and torn into bite-sized pieces; 100 gram bean sprouts, trimmed; 1/2 yellow pepper, deseeded and thinly sliced; 3 spring onions, trimmed and thinly sliced; 1/2 cup coriander, coarsely chopped; 1/2 cup mint leaves; 1/2 cup vietnamese mint (optional); 1 red hot chilli, finely chopped; 1 small rotisserie chicken or leftover roast chicken; 1/4 cup lime juice; 1 teaspoon sugar; 1/2 teaspoon salt; 2 teaspoon fish sauce

Ingredients

1/2 telegraph cucumber, peeled and thinly sliced

1 iceberg lettuce, broken into leaves, washed, dried and torn into bite-sized pieces

100 gram bean sprouts, trimmed

1/2 yellow pepper, deseeded and thinly sliced

3 spring onions, trimmed and thinly sliced

1/2 cup coriander, coarsely chopped

1/2 cup mint leaves

1/2 cup vietnamese mint (optional)

1 red hot chilli, finely chopped

1 small rotisserie chicken or leftover roast chicken

1/4 cup lime juice

1 teaspoon sugar

1/2 teaspoon salt

2 teaspoon fish sauce

Method

1.In a large bowl put cucumber, iceberg lettuce, bean sprouts, yellow pepper, spring onions and herbs. Scatter with chilli. Cover and refrigerate until ready to serve.

2.Break the chicken apart into large chunks, discarding skin unless it is golden, and bones and sinews. Cut flesh into large bite-sized pieces. Add chicken to salad bowl.

3.Whisk lime juice, sugar, salt and fish sauce together. Pour dressing over salad and toss gently. Serve immediately.

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Ingredients

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