Cegin S4C

Cegin S4C

Chicken and peach salad

Ingredients

  • 300g leftover cooked chicken
  • 1 lettuce or mixed salad leaves
  • 1 packet beansprouts
  • 1 cucumber
  • 6 radish
  • 2 ripe peaches
  • 2 handfulls of mint leaves
  • 6 spring onions
  • 3 tbsp salted nuts e.g. peanuts, cashew

     

  • Dressing
  • juice of 2 limes or lemons
  • 2 tbsp sesame oil
  • 1 teaspoon clear honey
  • splash of fish sauce
  • 1 red chilli

Method

  1. Tear the chicken into bite size pieces.
  2. For the dressing, mix together all the ingredients and stir.
  3. Wash the lettuce and beansprouts, drain and tear the larger leaves into smaller pieces.
  4. Halve, stone and thinly slice the peaches and wash and cut the radish into quarters.
  5. Cut the cucumber lengthways, remove the seeds with a teaspoon and slice into half moon shapes.
  6. Roughly chop the mint and slice the spring onions diagonally.
  7. In a large bowl, mix all the salad ingredients except the nuts and toss with the dressing.
  8. Roughly chop the nuts and scatter over the salad before serving.

Originally featured on Prynhawn Da.

 

Recipe by Nerys Howell.