Note: I served this with some noodles to bulk it up.
2 cooked, skinless chicken fillets, shredded
200g breansprouts, rinsed
1 large carrot, shredded or grated
125g Chinese leaves, shredded
50g mangetout, sliced
3 tbsp soy sauce
3 tbsp smooth peanut butter
3 tbsp honey
1 tbsp cider vinegar
½ tsp ground ginger
- Mix the beansprouts together with the carrot, Chinese leaves, mangetout and chicken.
- Whisk the remaining ingredients together until smooth and drizzle over the salad before serving.