fiery asian salad with shredded chicken, mint and coriander

fiery asian salad with shredded chicken, mint and coriander

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Recipes

ingredients
meat from 1 small roasted chicken, shredded or
1 package marinated tofu, thinly sliced
4 cups finely shredded cabbage
1/2 cup roughly chopped coriander
1/2 cup torn mint leaves
1 cup mung bean sprouts
1 small red onion, halved and thinly sliced
1 green capsicum, finely sliced in short strips
1 long red chilli, finely sliced (optional)
1 cup plain thick yogurt
1/2 cup BBCC FIERY COCONUT CHILLI SAUCE
juice of 1 lime
salt
cooking instructions
Combine chicken (or tofu) and all vegetable ingredients in a large bowl. In
a small bowl, combine yogurt, chilli sauce and lime juice and pour over
salad. Toss and season to taste with salt. Serve within 30 minutes.

makes
Serves 4

the flavours of mint and fiery coconut chilli sauce go really well together in this recipe...nice light summer eating