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25 minutes
5 minutes
30 minutes
- 150g snow peas, halved diagonally lengthways
- 1 barbecued chicken
- 1 large Lebanese cucumber, halved lengthways, thinly sliced
- 1 small red onion, halved, thinly sliced
- 250.00 ml coriander leaves
- 100g baby Asian salad greens
- 65.63 gm lime juice
- 56.88 gm olive oil
- 40.00 gm caster sugar
- Boil snow peas in a saucepan for 1 minute, then cool in cold water, drain, pat dry, and transfer to a large bowl.
- Peel off chicken skin and flesh, discard skin and bones. Shred chicken meat. Combine with snow peas, cucumber, onion, coriander, and salad greens.
- Prepare the dressing by placing all ingredients, including salt and pepper, in a screw-top jar. Shake vigorously until fully mixed. Drizzle over the salad, toss gently, and enjoy!
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