Thai Chicken And Herb Salad | Donna Hay
This super speedy Thai chicken salad is the perfect midweek meal. Fresh, zesty with a little chili hit, this is sure to be a family favourite.
Ingredients
- 3 cups (900g) shredded store-bought barbecued chicken
- 1 cup coriander (cilantro) leaves
- 1 cup Thai basil leaves
- 500g heirloom cherry tomatoes, halved
- 1 tablespoon Asian chilli jam
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
- fried shallots, to serve
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