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Chicken Salad

This chicken salad recipe is packed full of fresh, bold flavours and it’s the perfect way to use up leftover roast chicken. It also has the added bonus of being uber healthy making it ideal for a light, low-carb lunch or dinner.

We gave our salad dressing a delicious smoky Chipotle Paste kick which works very well alongside the other classic South-East Asian flavours like fish sauce, lime juice, sesame oil, ginger, mint and coriander.

If you love healthy, flavourful food then make sure you check out our salad recipes page for lots more tasty ideas. We particularly recommend our raw courgette salad and our fig toast recipe.

  • Prep time

    15 mins

  • Cook time

    5 mins

  • Total time

    20 mins

  • Ideal for

    Lunch

  • Make it

    Mexican

  • Serves

    4

How to make it

  1. In a large bowl, combine the garlic, ginger, sugar, sesame oil, fish sauce, Gran Luchito Chipotle Paste, lime juice, vinegar, spring onion and a healthy pinch of black pepper. Stir together well and leave aside.
  2. In a separate bowl, combine the shredded cabbage, carrot, mint, coriander, chopped peanuts and chicken. Mix well.
  3. Add the dressing and mix thoroughly. Taste and adjust seasoning.
  4. Serve with lime wedges, a sprinkle of fresh mint leaves and the toasted sesame seeds.

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