Ingredients:
Wholegrain or gluten free pitas OR wrap, 2
Chicken breast, 150 g
Chinese cabbage, chopped, 1 handful
Carrot, grated, 1/2
Red bell pepper, 1/4
Fresh mint, 1/2 handful
Fresh coriander, 1/2 handful
Peanuts, chopped, 15 g
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Dressing:
Fish sauce, 1 tbsp.
Rice wine vinegar, 1 tbsp.
Lime juice, 1-2 tbsp.
Garlic, pressed, 1 clove
(Chilli / hot pepper, 1 pinch)
(Honey, 1 tsp.)
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Instructions:
Cook, steam, bake or air fry the chicken. Rest for 5 minutes before shredding.
To make the dressing, whisk all the ingredients together.
Put the chopped cabbage, mint, coriander, grated carrot, sliced pepper, and shredded chicken into a bowl. Add the dressing and toss to combine. Sprinkle with the chopped peanuts.
To serve, cut the breads into half and fill with the chicken salad.
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