Indonesian Chicken Salad

Serves 4

For the salad: 

4 servings simple shredded chicken

1 bunch green onions (spring onions), sliced

4 tbsp. fresh mint, chopped 

4 tbsp. cilantro (coriander), chopped 

1 red bell pepper, cut into strips 

2 cups (70g) mung bean sprouts 

4 tbsp. roasted peanuts, chopped 

For the dressing: 

4 tbsp. lime juice 

2 tsp. root ginger, grated 

1 clove garlic, minced 

1 tbsp. fish sauce 

2 tbsp. crunchy peanut butter, natural 

4 tbsp. Greek yogurt 

2 small red chilis, deseeded, chopped 

What you need to do

1.Place all the salad ingredients, except the chopped peanuts, into a large bowl and toss together.  

2.Add all salad dressing ingredients to a small bowl and whisk to form a dressing. 

3.Pour the dressing over the chicken salad and stir well to combine. When ready to serve, divide between bowls and scatter over the chopped peanuts.

Tip: Serve the salad as it is, or in lettuce wraps.

Note: The nutritional information in this recipe uses the Simple Shredded Chicken made in the slow cooker.