You’ll love this Asian-style rotisserie chicken salad
On hot summer days, we want simple dishes that come together in minutes, the less time spent at the stove, the better. And we’re happy to say that this Asian-style rotisserie chicken salad delivers on all fronts.
Ingredients:
- ½ cup coconut cream
- 2 t fish sauce
- 4 t soya sauce
- 4 t fresh ginger, grated
- 2 nests medium egg noodles, cooked
- 1 Mediterranean cucumber, sliced into thin ribbons
- 30 g baby herb leaves
- 2 spring onions, sliced
- 1 fresh mango, sliced
- 1 rotisserie chicken, portioned
Method:
- Combine the coconut cream, fish sauce, soya sauce and ginger and set aside to infuse.
- Twist the noodles and the cucumber ribbons into bunches and divide between 4 plates.
- Top with baby herb leaves, spring onion, mango and add the chicken pieces.
- Spoon over the dressing and season to taste.
(Recipe by Hannah Lewry)
(Serves 4)
Preparation time: 15 minutes
Cooking time: 5 minutes
Feeling inspired to whip up your own salads?