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
  1. 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
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