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Ingredients
- cooked chicken breast or 2 small (about 200g), shredded
- shallot 1, finely sliced
- white cabbage 100g chunk, shredded
- cucumber ¼, cut into thin batons
- carrot 1, julienned
- mint a handful of leaves
- Thai basil a handful of leaves
- garlic 1 clove, crushed
- bird’s-eye chillies 1-2, finely chopped
- ginger a thumb-sized piece, finely grated
- limes 2, juiced
- palm or soft brown sugar 2 tbsp
- fish sauce 3 tbsp
Method
-
Step 1
Put the chicken in a bowl with the shallot, cabbage, cucumber and carrot. Mix the dressing ingredients together and pour it over the chicken. Leave for 10 minutes.
-
Step 2
Add the herbs to the chicken and give everything another toss before serving.
Nutritional Information
- Kcals 321
- Fat 6.8g
- Saturates 1g
- Carbs 29.1g
- Fibre 3.7g
- Protein 33.9g
- Salt 4.8g
