Thai Chicken with Chilli Lime Dressing 


This is a lovely salad that I make when I have leftover roast chicken. The flavours are amazing. Red Onion is a great source of Quercetin which works as a natural anti-histamine. Useful when we are coming up to hayfever time of year.

120g approx cooked chicken
1 red pepper, finely chopped
1/2 Avocado, diced
1/2 small red onion, finely chopped
50g fresh mango, chopped
3 tablespoons Thai Basil or Basil, finely chopped

Juice of 2 limes
1 tablespoon fish sauce
1 inch fresh ginger, grated
1 teaspoon xylitol or raw honey 
1 Thai red chilli, seeds removed and finely chopped

To serve, Baby Gem lettuce

1. Mix all the dressing ingredients together in a small bowl.

2. Mix all the chicken ingredients together in a medium bowl and add half the dressing. 

3. Spoon the mixture into baby gem lettuce leaves. Add more dressing if desired.