Tropical chicken salad

Cooking Salads Tropical chicken salad

Turn a barbecue chook into this summer salad. Perfect for dining al fresco.

Lables: Fish free Gluten free Lactose free Shellfish free Soy free Wheat free
  1. Remove chicken flesh from bones. Discard skin and bones. Shred chicken. Place into a large bowl.
  2. Add pineapple, onions, tomatoes, mint, cucumber, cashews and Asian salad greens to chicken. Toss gently to combine. Spoon into serving bowls. Serve with lime wedges.

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1 barbecued chicken
1/4 pineapple, peeled, core removed, sliced into thin wedges
3 green onions, thinly sliced
250g punnet cherry tomatoes, halved
1 cup mint leaves, torn
1 Lebanese cucumber, sliced
1/2 cup roasted salted cashew nuts
100g salad leaves
2 limes, cut into wedges

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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