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Thai chicken salad

Name: Thai chicken salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 rotisserie chicken, or 3 cups chopped cooked chicken; 3 mini cucumbers, or 1 field or English cucumber; 2 tomatoes; 4 cups arugula, or baby spinach; 2 limes; 2 tbsp vegetable oil; 1 1/2 tsp dark sesame oil; 1 tbsp hot chili-garlic sauce, or 1 tsp hot red-chili flakes; 1 tbsp fish sauce; Pinch salt; Pinch granulated sugar

Prep Time10 min
Total Time10 min
Makes4 Servings

A zesty lime dressing transforms cucumber and store-bought roast chicken into a gorgeous supper salad.

Ingredients

1 rotisserie chicken, or 3 cups chopped cooked chicken
3 mini cucumbers, or 1 field or English cucumber
2 tomatoes
4 cups arugula, or baby spinach
2 limes
2 tbsp vegetable oil
1 1/2 tsp dark sesame oil
1 tbsp hot chili-garlic sauce, or 1 tsp hot red-chili flakes
1 tbsp fish sauce
Pinch salt
Pinch granulated sugar

Instructions

Remove and discard skin from chicken, then pull off meat. Tear or cut into bite-sized pieces. Place in a large bowl. Slice cucumbers into rounds and add. Cut tomatoes into thin wedges and add, along with arugula. Toss to mix.
Squeeze 2 tbsp (30 mL) of juice from limes into a bowl. Whisk in oils, fish sauce, chili-garlic sauce, sugar and salt. Drizzle over chicken mixture. Toss to coat. Taste and add more chili-garlic sauce if needed. Best served right away.

Nutrition (per serving)

Calories 318, Protein 33g, Carbohydrates 9g, Fat 17g, Fibre 2g, Sodium 477mg.

MAKE AHEAD: Prepare salad and dressing. Cover and refrigerate separately up to a day. Toss together just before serving.

FILED UNDER:

Dinner No Cook lunch Salads world cuisine

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