Sweet Chilli Chicken Salad (LC)
Ingredients
- Approx 200g cooked chicken, shredded or chopped
- 1-2 spring onions, sliced
- ½ red pepper, diced
- ½ carrot, grated
- 2 tbsp full-fat Greek yoghurt
- 1 tbsp mayonnaise
- Squeeze of lime juice (optional)
- 1 tbsp sweet chilli sauce
- 1 tsp paprika powder
- Black pepper for seasoning
- Large mixed salad (of your choice: mixed leaves, tomatoes, cucumber etc.)
- 15g cashew nuts, chopped
- 1 tbsp fresh parsley or coriander, chopped (optional)
- ½ small fresh chilli, deseeded and finely sliced or a pinch of chilli flakes (optional)
Instructions
Add the roast chicken, spring onions, red pepper, grated carrot, Greek yoghurt, mayonnaise, lime juice, sweet chilli sauce, paprika, and black pepper to a large bowl.
Mix well until fully combined.
Taste and adjust seasoning or spice as desired.
Serve on a large side salad, topped with chopped cashew nuts and fresh herbs or chilli if using.
Batch Cooking Tip: This recipe is perfect for batch prep! Simply increase the amount of cooked chicken and salad ingredients based on how many portions you want to make.
For the Greek yoghurt, mayonnaise, sweet chilli sauce, and seasoning, increase the amount gradually - adjust to taste as you go. It’s always easier to add more flavour than to tone it down.
The chicken mix will keep well in an airtight container in the fridge for up to 3 days. Store the salad leaves separately to keep them fresh and crisp.