This salad is lovely served as a main or as a side dish
Ingredients
- 1⁄2 cup cooked chicken, sliced
- 1 asparagus, chopped
- 1 radish, julienned
- 1⁄2 carrot, julienned
- 4 sugar snap peas, cut diagonally
- 2 tablespoons bean sprouts, chopped
- 3⁄4 cup cabbage, finely sliced
- 2 tablespoons coriander, chopped
- 2 tablespoons red capsicum, finely sliced
Dressing
- 1⁄2 teaspoon garlic, minced
- 11⁄2 tablespoons sweet chilli sauce
- 2 teaspoons lime juice
- 2 teaspoons fish sauce
- 1⁄4 teaspoon sesame oil
- Garnish
- 1 tablespoons cashews or almonds, chopped
- Coriander leaves
Method
- Rinse asparagus and microwave for 30 seconds, set aside to cool
- Place all salad ingredients in a bowl and lightly toss to combine
Dressing
- Whisk all the ingredients together in a small jug. Pour over salad
Garnish with cashews and coriander leaves
Note:
• You can prepare this salad in advance, by placing all salad ingredients (except chicken and nuts) into a zip lock bag. Whisk the dressing and store in a jar (keep for 1-2 days in refrigerator)
When ready assemble as above
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