Asian chicken salad

After one too many glasses of prosecco at a BBQ last night, I was feeling a little worse for wear this morning. So when lunchtime came around I was in need of a meal to make me feel more like a human being. With all the flavours of a take away to satisfy those hungover cravings but packed full of fresh healthy ingredients this salad was the perfect cure. Spicy and salty with crisp veggies and crunchy peanuts after a portion of this I was definitely feeling better.

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Asian chicken salad

Prep time: 15 minutes

Serves: 2

Ingredients:

2 tbsp toasted sesame oil

2 tbsp gluten free soy sauce

1 tsp fish sauce

1 tbsp honey

1 tbsp chilli flakes

1 garlic clove, crushed

Juice of 1 lime

2 cooked chicken thighs

1 cucumber

2 carrots

2 spring onions

1 small handful of coriander

1 handful peanuts, crushed

In a small bowl add the sesame oil, gluten free soy sauce, fish sauce, honey, chilli flakes, crushed garlic and lime juice. Mix thoroughly and set aside.

Remove the skin and bones from the chicken thighs, shred the meat and set aside.

Take a vegetable peeler and peel the cucumber and carrots into long thin ribbons.

Place the shredded salad into a large bowl. Top with the shredded chicken, spring onions, coriander and the dressing. Stir thoroughly.

Divide between two bowls, top with the crushed peanuts and enjoy.

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