Peanut Chicken Salad Recipe

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A simple appetizer / starter salad with chicken and toasted peanuts.
Peanut Chicken Salad

Peanuts – 2 to 3 tblsp, toasted
Chicken – 1/2 cup, cooked, boneless, skinless, shredded
Cabbage – 2 tblsp, shredded
Eggs – 2
Cucumber – 1/2, cut into 1/2 inch sticks
Capsicum – 1/2, finely sliced
Cherry Tomatoes – 4 to 5, quartered
Coriander Leaves – handful
Mint Leaves – handful
Lettuce Leaves – 2, shredded
Spring Onions – 3, finely sliced
Red Chilli – 1, small, finely sliced
Oil – 2 tsp
Light Soy Sauce – 2 tsp
Thai Fish Sauce – 1 tblsp

1. Hard boil the eggs and cut them into quarters.
2. Keep aside until required.
3. Mix the cabbage, lettuce, capsicum, cucumber, cherry tomatoes and spring onions in a bowl.
4. Add the coriander leaves, mint leaves, peanuts and red chilli.
5. Gently toss to mix well.
6. Mix the oil, soy sauce and fish sauce in a bowl. Add to the salad.
7. Mix again.
8. Top up with the quartered eggs and serve at once.

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