Spicy Chopped Chicken Salad
This family favourite is one of those recipes that you make a couple of times and then have fun adjusting the ingredients according to your particular taste.
Combining crispness and tastiness with a bit of chili heat, it provides a light meal that's full of goodness. Chopped chicken salad is very low-carb, even with the drop of honey, and for those of you counting calories - it does well on that score too!
But let's focus on the reason you are choosing to make it: 'tastes simply stunning!'
(Please be aware that this low-carb dish contains peanuts and that some people are highly allergic: you can replace them with cashews or pine nuts if preferred.)
Mix together the vinegar, honey, sesame oil, oil mixture, juice of half a lime and soy sauce. Add in the chopped ginger, garlic, chopped chili pepper and spring onions and let marinate for 15 minutes or longer.
Meanwhile, wash and chop the lettuce and Chinese cabbage and place in your serving bowl; add the finely sliced carrots and add in the par-boiled and cooled snow peas/mange-tout... they add yet more taste and crunch but are non-essential. (I sometimes add a small handful of soy sprouts too.)
Then you mix the sauce well with the salad ingredients and garnish with chopped cooked chicken - I use left-overs after a roast meal and it works wonderfully - roasted peanuts, fresh coriander, mint and sesame seeds.