Oriental Chicken Salad

Perfect for a midweek dinner or weekend lunch.

Serves 2
2 cooked, skinless chicken breasts, shredded
1 medium carrot, grated
1/4 cucumber, grated
1/2 small red onion, grated
2 handfuls of bean sprouts
Small handful of fresh mint leaves
1 red pepper, sliced
25g unsalted cashew nuts, roughly chopped

Dressing:
2 tsp extra virgin olive oil
1/2 tsp tamari soy sauce
1/2 tsp sesame oil
1/2 tsp grated ginger
1 small garlic clove, peeled and crushed
Juice of half a lime

1. Mix all the vegetables, mint, nuts & chicken in a bowl.
2. Stir the dressing ingredients together in a bowl, pour over the salad, mix well & serve.