Thai chicken salad with peanut dressing

Name: Thai chicken salad with peanut dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3 Waitrose British Blacktail Large Free Range Eggs; 150 g beansprouts; 120 g bag Florette Superfood Salad; 1 essential Waitrose Cucumber Portion, halved and sliced; 1 bunch salad onions, shredded; 200 g pack Waitrose British Cooked Chicken 2 Skinless Breast Fillets

A beautifully fresh and vibrant salad which packs a punch. The fresh and crunchy salad is married perfectly together with a zingy peanut dressing. This makes a perfect lunch or light dinner recipe.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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3 Waitrose British Blacktail Large Free Range Eggs
150g beansprouts
120g bag Florette Superfood Salad
1 essential Waitrose Cucumber Portion, halved and sliced
1 bunch salad onions, shredded
200g pack Waitrose British Cooked Chicken 2 Skinless Breast Fillets

For the dressing

3 tbsp olive oil
2 tbsp rice vinegar
1 tbsp heaped tbsp crunchy peanut butter
2 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp chopped fresh coriander
½ Juice of lime

Place the eggs in a pan of cold water, bring to the boil and cook for 8 minutes until hard boiled. Drain and run under cold water then remove the shell, halve the eggs and set aside.
Cook the beansprouts in a separate pan of boiling water for 1 minute then drain and cool.
Place all the dressing ingredients in a screw-top jar and shake vigorously until the peanut butter is well blended.
Place the beansprouts and salad in a large serving bowl and toss together with the cucumber and salad onions. Tear the cooked chicken into strips and scatter over the top along with the boiled eggs. Drizzle on half of the dressing and toss. Serve the remaining dressing in a jug alongside the salad.

Typical values per serving when made using specific products in recipe