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Veggie and vegan
Meat feast
By Colleen Ramsey
Chicken and peach salad
Easy
Healthy
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
Tear the chicken into bite size pieces.
For the dressing, mix together all the ingredients and stir.
Wash the lettuce and beansprouts, drain and tear the larger leaves into smaller pieces.
Halve, stone and thinly slice the peaches and wash and cut the radish into quarters.
Cut the cucumber lengthways, remove the seeds with a teaspoon and slice into half moon shapes.
Roughly chop the mint and slice the spring onions diagonally.
In a large bowl, mix all the salad ingredients except the nuts and toss with the dressing.
Roughly chop the nuts and scatter over the salad before serving.
Originally featured on Prynhawn Da.
Recipe by Nerys Howell.