This salad couldn’t be easier to make – simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs
Prep:20 mins
Serves 4
1 head Chinese leaf, shredded2 cooked chicken breasts or 200g leftover cooked chicken, shredded1 mango, peeled, stoned and thinly slicedbunch mint, leaves picked6 spring onions, sliced diagonally3 tbsp salted peanut or cashew nuts, roughly chopped
STEP 1To make the dressing, mix together all the ingredients and stir to dissolve the sugar.STEP 2In 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.
