Lunch

October 29, 2014

Asian chicken salad

Naturally low-fat and full of zesty Asian flavours, this chicken and cabbage salad is brilliant for Summer dinner parties or healthy family lunches.

Asian chicken salad

Serves 4

Prep

15M

Women's Weekly Food

Ingredients

Dressing

1/4 cup sweet chilli sauce

2 tablespoon lime juice

2 tablespoon fish sauce

2 teaspoon sesame oil

1 clove garlic, crushed

1 barbecued chicken, shredded

3 cup shredded cabbage

1 cup bean sprouts

4 radishes, sliced

2 carrots, cut into matchsticks

1 medium red onion, halved, thinly sliced

3/4 cup coriander leaves

1/2 cup cashews, toasted

Method

1.ln a large bowl, combine chicken, cabbage, bean sprouts, radishes, carrots and onion.

2.To make dressing: Combine all ingredients in a small jug. Whisk until well combined.

3.Add coriander leaves and cashews to salad. Pour dressing over salad and toss to coat.

This salad can be made in advance. Dress just before serving.
Note

Women's Weekly Food