Well the warm weather has decided to stay! I personally love the sunshine and don't mind it one bit, but for others it gets hot quick. In the summer heavy foods don't always sound good and some of us can't whip out of grills and start grillin' so below is a fresh twist on a salad. It's light yet filling after those long days in the sun. I hope you enjoy and let me know what you think!
Thai-Style Chicken Salad
Ingredients:
400g new potatoes, chopped up
A can of baby corn
3 spring onions, sliced
2 cooked chicken breasts, sliced
2 tbsp chopped coriander
Salt & pepper
Wedges of lemons as a garnish
Dressing:
6 tbsp of sesame oil
2 tbsp lemon juice
1 tbsp soy sauce
1 tbsp chopped coriander
1 chilli, deseeded and finely sliced
Method:
Boil the potatoes until tender, drain and cool.
Cook the chicken breasts in a pan with a little olive oil, then slice up.
Combine all the ingredients in a large bowl.
Mix the dressing ingredients well and pour over the salad.
Garnish with the lemon wedge and afew extra coriander leaves.
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