Roast chook is given an international twist in this crunchy, colourful salad thats so easy to make and low-fat, too.
- Using a mortar and pestle, pound garlic and chilli until crushed. Add peanuts and pound until roughly crushed (see note). Transfer to a large bowl. Add sugar, fish sauce and 2 tablespoons lemon juice. Stir until well combined.
- Add 2 cups chicken and beansprouts to peanut mixture. Toss to combine. Season with salt. Arrange lettuce in a bowl and top with chicken peanut salad. Serve.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set