Asian Chicken Salad

Asian Chicken Salad

From WW “Your Week”

Serves 2

5 Propoints per serving

½ small white cabbage, shredded finely

1 carrot, shredded finely

½ red onion, finely sliced

1 red chilli, deseeded and finely diced

2 heaped tbsp. finely chopped fresh mint

2 heaped tbsp. finely chopped fresh coriander

150g cooked, skinless chicken breast, shredded finely

25g salted, roasted peanuts, crushed

Dressing

1 tbsp fish sauce

½ tbsp. lime juice

1 tsp soft brown sugar

Combine the cabbage, carrot, onion, chilli, herbs and chicken in a large bowl.

Mix the dressing ingredients and add to the bowl. Mix together to coat well.

Divide between two serving bowls and top with the crushed peanuts to serve.

If you want to serve the salad later, store the dressing and peanuts in separate pots and assemble just before serving.