Chicken salad with chilli tahini dressing

Name: Chicken salad with chilli tahini dressing
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 g white cabbage, finely shredded; 200 g carrots, cut into matchsticks, coarsely grated or pared; ½ red onion, finely sliced; 250 g cooked chicken (½ a whole roast chicken is perfect), shredded; 60 g roasted cashews, roughly chopped; 25 g pack coriander, leaves roughly chopped; 25 g pack mint, leaves shredded; 4 tbsp Cooks’ Ingredients Crispy Fried Onions (optional)

This has it all: crisp veg, delicate herbs, crunchy nuts, plus a creamy-spicy dressing.

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Serves2
CourseMain meal
Prepare25 mins
Cook-
Total time25 mins

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250g white cabbage, finely shredded
200g carrots, cut into matchsticks, coarsely grated or pared
½ red onion, finely sliced
250g cooked chicken (½ a whole roast chicken is perfect), shredded
60g roasted cashews, roughly chopped
½ x 25g pack coriander, leaves roughly chopped
¼ x 25g pack mint, leaves shredded
4 tbsp Cooks’ Ingredients Crispy Fried Onions (optional)

Dressing

4 tbsp tahini
2 limes, juice
2 tbsp fish sauce
1½ tbsp maple syrup
1 red chilli, deseeded and finely chopped
1 small clove garlic, finely grated (optional)

Combine the cabbage, carrots and red onion in a large mixing bowl (you can do this in advance and cover the veg with a dampened piece of kitchen paper, then chill for up to 24 hours).
For the dressing, in a bowl, whisk the tahini with 2 tbsp cold water, then add the remaining ingredients and mix to combine. Loosen with more water if needed, aiming for the consistency of double cream. Set aside (or chill for up to 24 hours) until ready to serve.
Just before eating, mix the chicken, cashews and most of the herbs and crispy fried onions (if using) through the veg. Spoon over the dressing (start by adding ⅔ as you may not need it all), then toss together. Serve at once, scattering over the remaining herbs and crispy onions (if using).

Typical values per serving when made using specific products in recipe