Thai Ham & Chicken Salad

Name: Thai Ham and Chicken Salad
Yield: 4
Cuisine: Thai
Ingredients: napa (Chinese) cabbage; carrots; sweet red bell peppers; chicken meat, cooked; ham; thai bird's eye chili peppers; garlic; lime juice; soy sauce, dark; almonds

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
Dressings
½	each	napa (Chinese) cabbage shredded	*
2	each	carrots grated
1	each	sweet red bell peppers cut into thin strips	*
⅔	pound	chicken meat, cooked shredded
3 ½	ounces	ham finely sliced
1	each	thai bird's eye chili peppers finely chopped	*
2	cloves	garlic crshed
2	tablespoons	lime juice or lemon
2	tablespoons	soy sauce, dark
½	cup	almonds flaked, lightly toasted	*

Ingredients

Amount	Measure	Ingredient	Features

Dressings
0.5	each	napa (Chinese) cabbage shredded	*
2	each	carrots grated
1	each	sweet red bell peppers cut into thin strips	*
302.4	g	chicken meat, cooked shredded
101.2	ml/g	ham finely sliced
1	each	thai bird's eye chili peppers finely chopped	*
2	cloves	garlic crshed
3E+1	ml	lime juice or lemon
3E+1	ml	soy sauce, dark
118	ml	almonds flaked, lightly toasted	*

Directions

Bring a large pot of water to the boil and have ready a sink full of icey-cold water.

Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water.

Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish.

Fill the centre of the arrangement with chicken and ham.

Decorate the dish with bright red chilli "flowers" (optional).

Pass the dressing separately.