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Rotisserie chicken salad
Fruit and vegetables
2
spring onions
, cut into thirds
1
garlic
clove, grated
15g/½oz fresh root
ginger
, peeled and grated
2–3
limes
, juice only
lemon
wedges, to serve
½
cucumber
, sliced into rounds
1 large
celery
stick, thinly sliced
handful
cherry tomatoes
, cut in half
2
spring onions
, thinly sliced
1 Little Gem or
Cos lettuce
, sliced
½ white
onion
, thinly sliced
½
red onion
, thinly sliced
¼
cabbage
, thinly sliced
bunch fresh
chives
, thinly sliced
Tins, packets and jars
1 tbsp Japanese or normal
mayonnaise
Cooking ingredients
1–2 tbsp
vegetable oil
1 tsp white
miso
paste (see recipe tips)
1 tbsp
chilli oil
1 tbsp
sesame seeds
1 tbsp
sesame oil
1 tbsp
fish sauce
1½ tsp granulated
sugar
Meat, fish and poultry
½ cooked rotisserie
chicken
Other
1 tbsp
kimchi
(optional)
Back to recipe
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