Thai Chicken Salad with Easy Peanut Dressing

Whisk together all of the Thai dressing ingredients in a small bowl and put to one side.

Peel and slice the carrots into matchsticks. De-seed and thinly slice the red bell pepper, and cut the radishes into small matchsticks.

Use a spiralizer to make courgetti (zucchini) noodles. If you haven’t got one, you could use a knife to carefully cut it into long, thin slices.

Place the carrot, red pepper, radishes, courgette, shredded chicken, sliced spring greens, and spring onions into a large bowl. Toss everything together.

Drizzle over the Thai dressing and serve immediately topped with sesame seeds and fresh coriander.

Note: if you want to make this ahead, you can cover and refrigerate the salad and the dressing separately. Mix together right before serving.

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Allergens