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Green salad with strawberries and strawberry balsamic vinaigrette

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Coconut-dressed cauli-rice winter salad

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Asian-style rotisserie chicken salad

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Asian-style rotisserie chicken salad

5 minutes

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Asian-style rotisserie chicken salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

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 rotiserrie 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.

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