Thai chicken salad

Name: Thai chicken salad
Prep time: 25 min
Total time: 25 min
Yield: 4
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 lime juice; 2 tbsp brown sugar; 1 tbsp hot-chili-garlic sauce; 1 tbsp fish sauce; 1/2 cup crispy fried shallots

Prep Time25 mins
Total Time25 mins
Makes4 servings

Photo, Sian Richards.

Napa is a crisp, mild, easy-to-chop relative of green cabbage, a smart base for any salad or slaw.

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 lime juice
2 tbsp brown sugar
1 tbsp hot-chili-garlic sauce
1 tbsp fish sauce
1/2 cup crispy fried shallots

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 (per serving)

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

FILED UNDER:

gluten free No Cook