Roast Chicken Thai Salad

Roast Chicken Thai Salad

Preparation Time: 10 mins
Cooking Time: 5 mins
Serves 2

Ingredients

For the Chicken

• 2 cups / 240g cooked shredded chicken
• 1 tbsp toasted sesame oil

For the Peanut salad

• 1 cup / 120g white cabbage, finely shredded
• 1 cup / 120g red cabbage, finely shredded
• 1 large carrot, shredded
• 2 spring onions, finely sliced
• 1/3 cup / 50g roasted unsalted peanuts
• 3 tbsp fresh coriander, finely chopped
• 1.5 tbsp mint, finely chopped
• 1 bottle Mary Berry sticky ginger and chilli dressing
• 1 tsp toasted sesame seeds
  
  

Instructions

1. Add cabbages, carrots, spring onions, peanuts and fresh herbs to a large bowl. Toss to combine.
   
   
2. Add toasted sesame oil to a non-stick frying pan. Add cooked chicken and saute for 3 - 4 mins to warm up and crisp.
   
   
3. Add chicken to slaw and toss through dressing to fully coat.
   
   
4. Finish with sesame seeds.

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