Thai chicken salad


  • 1 head Chinese leaf, shredded
  • 2 cooked chicken breasts or 200g leftover cooked chicken, shredded
  • 1 mango, peeled, stoned and thinly sliced
  • bunch mint, leaves picked
  • 6 spring onions, sliced diagonally
  • 3 tbsp salted peanuts or cashew nuts, roughly chopped

For the dressing

  • juice 4 limes
  • 4 tbsp sesame oil
  • pinch of sugar
  • splash of fish sauce
  • 2 large red chillies, deseeded and finely chopped


  1. To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
  2. In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.


Source: GoodFood