thai chicken and herb salad
- 3 cups (900g) shredded store-bought barbecued chicken
- 1 cup coriander (cilantro) leaves
- 1 cup Thai basil leaves
- 500g heirloom cherry tomatoes, halved
- 1 tablespoon Asian chilli jam
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
- fried shallots, to serve
- Place the chicken, coriander, basil and tomato in a large bowl and toss to combine. Place the chilli jam, lime juice and fish sauce in a small bowl and whisk to combine. Add the dressing to the chicken mixture and toss to combine. Divide between plates and top with shallots to serve. Serves 4
© DONNA HAY GROUP
