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Thai chicken salad

2

  • Prep Time10 min
  • Total Time10 min
  • Makes4 Servings
By Chatelaine
Thai chicken salad

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.

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