Peanut Chicken Salad (LC)
Ingredients
- 1 heaped tbsp full-fat Greek yoghurt
- 1 tsp mayonnaise
- 1 tsp smooth peanut butter
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- ½ garlic clove, crushed (or ¼ tsp garlic paste/powder)
- ¼ tsp fresh ginger, grated (or ginger paste)
- Pinch of black pepper
- 100g cooked chicken, diced or shredded
- 1-2 spring onions, sliced
- ½ small carrot, grated
- Approx 80g white cabbage, finely shredded
- 10g peanuts, chopped
- ¼ fresh chilli, finely chopped (optional)
- 1 tbsp fresh coriander leaves (optional)
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
Instructions
In a large bowl, combine the Greek yoghurt, mayonnaise, peanut butter, soy sauce, rice vinegar, sesame oil, garlic, ginger and black pepper. Mix well to make the dressing. Add a splash of water if needed to loosen it up.
Add the chicken, spring onions, carrot and cabbage to the bowl and toss until everything is coated in the dressing.
Stir in the chopped peanuts, chilli (if using) and coriander leaves (if using).
Taste and adjust seasoning if needed.
Serve immediately with a large mixed salad on the side.
Note - You could use a handful of pre-packaged coleslaw mix instead of the spring onions, carrots and cabbage.