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.