Chicken and potato salad with red curry dressing
Serves: 1
Time to make: 10 mins
Ingredients
- ¼ cup light coconut milk
- 1 teaspoon red curry paste
- ½ teaspoon brown sugar
- 1 teaspoon reduced-salt soy sauce
- ½ cup cooked shredded chicken
- 2 cooked potatoes, cooled and cut into chunks
- ½ cup salad leaves (I used rocket)
- ½ cup snow peas
- ¼ cup peas, defrosted
- 1 spring onion, green part only, thinly sliced
Instructions
1 Combine coconut milk, curry paste, sugar and soy sauce to make dressing (use a small blender, or mix with a fork).
2 Combine all other ingredients in a bowl. Add dressing and toss well. Garnish with a tablespoon of nuts or seeds, if desired.
Nutrition Info (per serve)
No nutrition information available for this recipe.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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