It was my first day off in a couple of weeks. After a long soak in the tub and a walk along the coast to my local cafe for some caffeine, my thoughts drifted to lunch.
With the sun beaming down hard and the ocean glistening with blue and green, it was a perfect day for a glass of fruity wine and my barbequed chicken and fresh mint salad with Thai dressing and roasted peanuts.
This salad is a no brainer as all you need to do is shred the chicken, snip the salad bags, drizzle with dressing, top with a sprinkle of the toasted peanuts and there! You have lunch sorted!
You will need......
1 barbequed chicken (or, in my case, last night's leftover roast chicken)
1 bag of mixed leaves
2 cups white cabbage, roughly shredded
1 bunch coriander, roughly chopped
1 bunch mint, leaves picked
1 punnet cherry tomatoes, cut into halves
1 handful peanuts, roasted and roughly chopped
2 limes, cut into wedges
1 bottle Simmone Logue Thai dressing
Gently toss all ingredients together except for the peanuts and lime. Drizzle with the Thai dressing and sprinkle with the peanuts. Serve with a generous squeeze of lime and dive in!!
NB. I like to source out the garden variety of mint for this salad rather than spearmint. It reminds me of hot summer days in our backyard as kids playing around the garden tap.... there was always an abundance of that fleshy green and gloriously pungent mint!