Thai chicken salad
2
- 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.
