2 cups shredded roasted chicken breast
4 cups thinly shredded Chinese cabbage (250g)
4 green spring onions, diagonally sliced
1 cup shredded carrot
1 cup loosely packed fresh mint leaves, plus extra, to garnish
100 g packet crunchy noodles
2 tbsp peanut oil
2 tsp sesame oil
2 tbsp white vinegar
1 tbsp caster sugar
1 tbsp sweet chilli sauce
2 tsp soy sauce
- To make dressing, place oils, vinegar, sugar and sauces in a small jug. Whisk until combined.
Combine chicken, cabbage, onions, carrot, mint and noodles in a large bowl. Mix well. Drizzle over dressing. Toss to coat.
- Serve salad immediately garnished with extra mint.