Coconut Lime Chicken Salad
serves 4
INGREDIENTS
For the Salad:
6 cups Napa cabbage, shredded
2 carrots, shredded or use a vegetable peeler
1 bell pepper, julienned
6-8 radishes, thinly sliced
2 long red or green chillies, julienned
1 cup mint, chopped
1 cup cilantro, chopped
¼ cup chives, snipped
4 cooked chicken breasts, shredded
1 cup roasted almonds, pistachios or cashews (optional)
For the Salad:
6 cups Napa cabbage, shredded
2 carrots, shredded or use a vegetable peeler
1 bell pepper, julienned
6-8 radishes, thinly sliced
2 long red or green chillies, julienned
1 cup mint, chopped
1 cup cilantro, chopped
¼ cup chives, snipped
4 cooked chicken breasts, shredded
1 cup roasted almonds, pistachios or cashews (optional)
For the Dressing:
½ cup coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
pepper to taste
METHOD:
1. In a large bowl, combine all ingredients for the salad. Set aside.
1. In a large bowl, combine all ingredients for the salad. Set aside.
2. In a small bowl, whisk together dressing ingredients. Adjust seasoning and pour over the salad. Toss to combine and serve immediately.
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