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Thai chicken salad with peanut dressing
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3 Waitrose British Blacktail Large Free Range Eggs
120g bag Florette Superfood Salad
1 essential Waitrose Cucumber Portion, halved and sliced
1 bunch salad onions, shredded
200g pack Waitrose British Cooked Chicken 2 Skinless Breast Fillets
For the dressing
3 tbsp olive oil
2 tbsp rice vinegar
1 heaped tbsp crunchy peanut butter
2 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp chopped fresh coriander
Juice of ½ lime
1. Place the eggs in a pan of cold water, bring to the boil and cook for 8 minutes until hard boiled. Drain and run under cold water then remove the shell, halve the eggs and set aside.
2. Cook the beansprouts in a separate pan of boiling water for 1 minute then drain and cool.
3. Place all the dressing ingredients in a screw-top jar and shake vigorously until the peanut butter is well blended.
4. Place the beansprouts and salad in a large serving bowl and toss together with the cucumber and salad onions. Tear the cooked chicken into strips and scatter over the top along with the boiled eggs. Drizzle on half of the dressing and toss. Serve the remaining dressing in a jug alongside the salad.
Any leftover dressing will keep in the fridge for 3-4 days.
Typical values per serving:
1 of your 5 a day, per serving
This recipe was first published in July 2017.