Thai chicken salad

2

PREP TIME

10 min

Makes

4 Servings

A zesty lime dressing transforms cucumber and store-bought roast chicken into a gorgeous supper salad.


Ingredients

  • 1 rotisserie chicken , or 3 cups chopped cooked chicken
  • 3 mini cucumbers , or 1 field or English cucumber
  • 2 tomatoes
  • 4 cups arugula , or baby spinach
  • 2 limes
  • 2 tbsp vegetable oil
  • 1 1/2 tsp dark sesame oil
  • 1 tbsp hot chili-garlic sauce , or 1 tsp hot red-chili flakes
  • 1 tbsp fish sauce
  • Pinch salt
  • Pinch granulated sugar

Instructions

  • Remove and discard skin from chicken, then pull off meat. Tear or cut into bite-sized pieces. Place in a large bowl. Slice cucumbers into rounds and add. Cut tomatoes into thin wedges and add, along with arugula. Toss to mix.
  • Squeeze 2 tbsp (30 mL) of juice from limes into a bowl. Whisk in oils, fish sauce, chili-garlic sauce, sugar and salt. Drizzle over chicken mixture. Toss to coat. Taste and add more chili-garlic sauce if needed. Best served right away.

Nutrition (per serving)

  • Calories
  • 318,
  • Protein
  • 33 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 477 mg.

MAKE AHEAD: Prepare salad and dressing. Cover and refrigerate separately up to a day. Toss together just before serving.