Thai Chicken and Almond Salad
- 1 cucumber, chopped
- 1 carrot, chopped
- 2 yellow peppers, chopped
- 275g red cabbage, shredded
- 5 spring onions, chopped
- 4 roast chicken breast fillets, shredded
- 10g chopped coriander
- 25g salted almonds
- For the Dressing
- 135g smooth almond butter
- 2 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 lime, juice only
- 1 tbsp honey
- 15g grated ginger
- Whisk the dressing ingredients together in a large bowl until thick and smooth. Whisk in 3 tbsp of water until combined, then season and set aside.
- Add the chopped cucumber, carrot, cabbage, carrot and spring onions to the dressing bowl. Stir through the chicken and coriander, then toss together to coat. Scatter with the nuts, drizzle with more sesame oil and serve.
40 mins
4 serving