Hands up if you had a roast chicken for dinner yesterday and you're wondering what to do with the leftovers. How about this chicken salad for a light, healthy option ? The zingy sweet and sour sauce really brings it to life and is much lower in fat and calories than many salad dressings.
Chicken salad with Asian dressing
a few leaves of lettuce (I used iceberg for some extra crunch)
1 cooked chicken breast (or thigh meat picked off the bone)
a handful of fresh basil and persil
3tbsp coconut water
1tbsp lemon juice
1tbsp fish sauce
1/2tbsp runny honey
1/2tsp white wine vinegar
1/2tbsp olive oil
Shred the lettuce. Use a potato peeler to cut thin ribbons of carrot. Dice the cooked chicken. Chop the fresh herbs. (Persil and basil were what I had on my window sill but coriander and chives would work too.) Toss together in a bowl.
In a small bowl, combine all the other ingredients. Adjust to taste to get the right balance of sweet, sour and salty flavours. Drizzle over the salad and tuck in !