Thai chicken salad

Prep 25 min
Total 25 min
Serves 4

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Ingredients

1
small rotisserie chicken
4 cups
thinly sliced napa cabbage
1
large carrot, peeled and cut into matchsticks
1
mini cucumber, thinly sliced
1/2 cup
chopped cilantro
1/2 cup
chopped fresh mint
1/3 cup
2 tbsp
1 tbsp
hot-chili-garlic sauce
1 tbsp
1/2 cup

Instructions

  • REMOVE meat from chicken. Discard skin and bones. Shred chicken meat with 2 forks or your fingers. You will have about 3 cups. Combine chicken with cabbage, carrot, cucumber, cilantro and mint in a large bowl.
  • WHISK lime juice with brown sugar, chili-garlic sauce and fish sauce in a small bowl until sugar dissolves. Drizzle over salad. Toss to coat. Divide among 4 plates. Sprinkle with shallots.

Nutrition

Calories 215, Protein 23 g, Carbohydrates 16 g, Fat 7 g, Fibre 2 g, Sodium 671 mg.

How to julienne vegetables

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