Thai-style Chicken Salad with Peanut Dressing

• porsi: 4

Bahan-bahan

300g Green Isle Heat & Eat Cajun Torn Chicken Breast (defrost before use)

1 carrot

2 teaspoons crunchy peanut butter

1 teaspoons miso paste

Juice of half a lime

3 tablespoons water

1 teaspoon soft brown sugar

½ red chilli, deseeded and finely diced (optional, omit if serving young children)

1 red pepper, deseeded and thinly sliced

2 spring onions, sliced

1 head of baby gem lettuce, roughly shredded

40g mix of fresh basil, mint and coriander, finely chopped

60g roasted cashew nuts

Petunjuk

1. Peel and thinly slice the carrot into matchsticks.

2. Put the crunchy peanut butter, the dark miso, the lime juice, the water, the brown sugar and the chilli in a large bowl and whisk everything together until they are well-combined.

3. Add the carrot matchsticks, the thinly sliced red pepper, the sliced spring onions, the roughly shredded baby gem lettuce, the roughly chopped fresh basil, the roughly chopped fresh mint and the roughly chopped fresh coriander, along with the Green Isle Cajun Torn chicken breast to the bowl of dressing and toss thoroughly to evenly coat all the components.

4. Divide the mixture between two bowls and scatter the roasted cashew nuts over the top.