Asian inspired chicken salad for the week ahead.

Ingredients:

Salad
2 roasted chicken breasts, shredded and seasoned with salt and pepper.

1 small white cabbage, shredded or finely sliced.

2 carrots, cut into match sticks

2 handfuls of edamame beans, boiled and left to cool.

1 red onion finely sliced

1 handful sugarsnap peas, roughly sliced.

2 red chillies, finely chopped.

Dressing
2 tblsp of sriracha sauce
1 tblsp light soy sauce
Juice of 1 lime
Dash of toasted sesame oil
Dried chilli flakes

Method:

Combine all the veg and chicken into a large tub or bowl and mix well.

Combine dressing ingredients in a small bowl and stir well.

Add dressing to salad and give it a really good mix.

Season if required.

Cover and refrigerate for at least 1hr before eating.

All done!

Notes:
Grated giner and/or some runny honey can be added to the dressing.

Stir well before each serving.