CHICKEN SALAD WITH A CITRUS AND CHILLI DRESSING

CHICKEN SALAD WITH A CITRUS AND CHILLI DRESSING

Serves 2

1.5 - 3.5 Syns per serving, depending on whether you use peanuts or not.

2 skinless, cooked and shredded chicken breasts
Half a cucumber, deseeded and diced
1 shallot, peeled and finely chopped
1 tbsp. fresh mint leaves, finely chopped
1 tbsp. fresh coriander leaves, finely chopped
1 red chilli, deseeded and finely chopped
The juice of 3 limes
1 tbsp. fish sauce (Blue Dragon nam pla is Free)
1 level tbsp. soft brown sugar - 3 Syns
10 peanuts, roughly chopped or crushed with a wooden rolling pin - 4 Syns

Put the shredded chicken in a salad bowl, along with the cucumber, shallot, herbs and chilli.
In another bowl, mix together the lime juice, fish sauce and sugar and stir until the sugar has completely dissolved.
Pour half the dressing over the salad and mix gently.
Serve on top of some crunchy salad leaves, with the chopped nuts sprinkled over and with the remaining dressing on the side.

We had this with some baby jacket potatoes stuffed with HEX mature Cheddar the other lunch time but have had it with a serving of crusty HEX bread, in the past. If I have any fresh ginger handy, I stir 1 tsp. of it, freshly grated, along with the fish sauce and lime juice. Must admit, I like it even more with ginger added but realise not everyone is a fan!