Spicy Asian Chicken Salad 

I recently had an amazing dinner at the Meeting House Dublin and fell so I love with the Asian fusion style food that I needed to try to recreate my favourite dish of the night – a crab salad. 

Now, the salad on the night had crab and mango, neither of which are actually in this salad but it still tastes good – I made do with what I had, which was some leftover cooked chicken. 

If you are counting Syns allow for the sesame oil and cashew nuts (which i think can be a healthy B, it’s been a while since I’ve been to classes or read the books!!) but don’t leave them out please as they make the dish! 

Serves 1 

1 cooked chicken fillet, finely chopped/shredded 

1/2 small red onion, finely sliced

1 vine tomato, finely sliced 

1/2 cucumber, peeled and cut into sticks (or cubes, whatever shape you feel like) 

1oz cashew nuts, roughly chopped (toast them if you feel energetic) 

About 4 stalks fresh coriander, remove leaves and roughly chop 

Dressing: 

2 tsp fish sauce 

2 tsp sesame oil 

4 tsp white wine vinegar 

2 tsp soy sauce 

1/3 fresh chilli finely chopped or pinch dried flakes (to your heat preference) 

Directions: 

Mix everything together 
Let me know what you think of it 🙂 

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