Meals and Courses

Hot and Sour Chicken Salad

cook 10 mins
  • 250 g (8 oz) cooked chicken, roughly chopped
  • 150 g (5 oz) salad leaves
  • 125 g (4 oz) button mushrooms, thinly sliced
  • 1 red chilli, deseeded and finely chopped
  • 1 small bunch of coriander, leaves stripped and chopped
  • 1 tablespoon tom yum paste or Thai red curry paste
  • 4 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 2 tablespoons roughly chopped, roasted, salted cashew nuts (optional)
  • Toss the chicken in a large bowl with the salad leaves, mushrooms, chopped chilli and coriander, then divide between 4 plates.
  • Place the tom yum paste, vegetable oil and lime juice in a jar with a tight-fitting lid, and shake until thoroughly combined. Drizzle over the salad, scatter over the cashew nuts, if using, and serve immediately.
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