A great a salad packed full of raw vegetable, perfect for lunch or a light supper. Free from gluten, dairy and sugar.

Incredibly easy yet so tasty and healthy. It’s exactly the kind of lunch I feel like eating in spring and summer.

Feel free to leave out the chicken if you would rather it be vegetarian.

Asian chicken salad

 

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Author: Jessica Scott

Serves: 2

Ingredients

• 200g leftover roast chicken or cooked chicken breast
• 100g cooked vermicelli rice noodles
• 1 Carrot shaved or grated
• ½ cucumber shaved
• ¼ fennel bulb shaved or thinly slice on a mandolin
• 3 spring onion – thinly cut lengthways
• 1 handful mixed sprouts – optional
• 2 handful baby spinach leaves
• 15g mint leaves
• 15g coriander leaves
• 1 red chilli diced and de-seeded
• 1 handful Toasted sesame seeds or flaked almonds
• Dressing
• 2 limes- if not that juicy use 3
• 2 Tbsp sesame oil
• 2 Tbsp fish sauce
• 2 Tbsp soy sauce or Tamari
• ½ tsp wasabi

Instructions

1. Thinly shred the chicken and place in a bowl with all the other ingredients toss until well combined.
2. Whisk all the dressing ingredients together
3. Add the dressing to the salad and serve immediately
4. Pile up on plate and top with flaked almonds or toasted sesame seeds

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