Recipe

Chicken Salad

Prep Time
5 mins
Cook Time
15 mins
Servings
4
Difficulty
Easy
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Method

  1. Crush peanuts in a mortar and pestle or in a ziplock bag with a rolling pin.                    
  2. Season chicken generously with pepper and cook in a non-stick frying pan over a medium to high heat until golden brown and cooked through. Roughly chop a handful of coriander leaves.                    
  3. Place rainbow coleslaw and baby leaves on a platter. Add corn kernels and cooked chicken pieces. Top with crushed peanuts, chopped coriander and a squeeze of lemon or lime. Toss and serve warm.                    
  4. Tip. Allow chicken to cool completely before adding to other ingredients if serving as a room temperature dish.

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