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