Thai Chicken Salad with Peanut Dressing

ingredients | serves 4 | time 30 mins

3 Waitrose British Blacktail Large Free Range Eggs • 150g beansprouts • 120g bag Florette Superfood Salad • 1 essential Waitrose Cucumber Portion, halved and sliced • 1 bunch salad onions, shredded • Waitrose Omega 3 chicken breast fillets, pack of 2 • 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

step 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. Cut the chicken into 2cm strips, stir-fry for 6 minutes or until cooked through.

step 2

Cook the beansprouts in a separate pan of boiling water for 1 minute then drain and cool. Place all the dressing ingredients in a screw-top jar and shake vigorously until the peanut butter is well blended

step 3

Place the beansprouts and salad in a large serving bowl and toss together with the cucumber and salad onions. Scatter the chicken 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.