Thai chicken salad

• head Chinese leaf↗1

  shredded

• cooked chicken breasts↗2

  or 200g leftover cooked chicken, shredded

• mango↗1

  peeled, stoned and thinly sliced

• bunch mint↗

  leaves picked

• spring onions↗6

  sliced diagonally

• salted peanut3 tbsp tbsp

  or cashew nuts, roughly chopped

• juice 4 limes
• sesame oil↗4 tbsp tbsp
• pinch of sugar
• splash of fish sauce
• large red chillies↗2

  deseeded and finely chopped

Step-by-step instructions

1. 1

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

2. 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.