Thai chicken salad

• servings: Serves 4
• active time: 20 mins

Ingredients

1 head Chinese leaves, shredded

2 cooked chicken breasts, or 200g leftover cooked chicken, shredded

1 mango, peeled, stoned and thinly sliced

bunch mint, leaves picked

6 spring onions, sliced diagonally

3 tbsp salted peanuts or cashew nuts, roughly chopped

FOR THE DRESSING

juice 4 limes

4 tbsp sesame oil

pinch of sugar

splash of fish sauce

2 large red chillies, deseeded and finely chopped

Directions

1 To make the dressing, mix together all the ingredients and stir to dissolve the sugar.

2 In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.