The healthy Asian-inspired salad is a nourishing dish to eat at any time of day
This tasty Asian-influenced salad is packed with nutrients and protein to help you feel fuller for longer.
Cook’s tip: If you don’t have kale in your fridge, substitute it with spinach – it has a more delicate flavour and texture, but will work just as well.
Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
If you’re not using leftover roast chicken, place 2 chicken breasts on a baking sheet, coat in a little olive oil and season. Roast in a preheated oven at 200ºC/ 180ºC/ gas mark 6 for 20-25 minutes, or until the juices run clear. Rest the cooked chicken for 5 minutes before shredding.
Meanwhile, cook the kale in boiling water for 2 minutes, add the leek and cook for 30 seconds more, then drain and run under cold water. Pat dry on kitchen paper.
In a large bowl, mix together the lime zest and juice, the coconut cream, mayonnaise and Thai fish sauce. Toss in the shredded carrot, shredded roast chicken and kale mix, season to taste and serve immediately.
