Thai chicken salad

Serves 4 Prep 20 mins No Cook £5.80 a portion 332 kcals, 20g fat, 3g sat. fat, 16g sugar

1 head Chinese leaves,

shredded 2 cooked chicken breasts, or 200g leftover cooked chicken, shredded 1 mango, peeled, stoned and

thinly sliced bunch mint, leaves picked 6 spring onions, sliced

diagonally 3 tbsp salted peanuts or cashew nuts, roughly chopped FOR THE DRESSING

juice 4 limes 4 tbsp sesame oil pinch of sugar URNCUJ QH ƂUJ UCWEG 2 large red chillies, deseeded

CPF ƂPGN[ EJQRRGF

1 To make the dressing, mix together all the ingredients and stir to dissolve the sugar.

2 In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.