Written by Hayley in Healthy Meals

On a Sunday I usually cook a whole chicken in our slow cooker then strip it to use it in salads and sandwiches throughout the week for our lunches. This salad tastes best with leftover chicken but can be made with cooked chicken breast too. The mixture of flavours – salty peanut, fresh zesty herbs and sweet juicy mango all go incredibly well.

Serves 2

100g leftover chicken shredded
1 tbsp sesame oil
2 pak choi shredded
6 spring onions chopped
1 chili thinly sliced
1 tbsp sesame seeds
Handful of fresh mint roughly chopped
Handful of fresh coriander roughly chopped
1 mango, skin removed and cut into thin slices.
1 handful of dry roasted peanuts roughly chopped
Half a lime cut into 2 wedges

For the satay sauce:
2 tbsp peanut butter
5cm fresh root ginger roughly chopped
2 cloves of garlic roughly chopped
Juice and zest of 1 lime
1/2 tsp chili flakes
1 tbsp fish sauce
1 tsp soy sauce
1 tbsp sesame oil


  1. To make the satay sauce put all the ingredients and blitz in a blender.
  2. Over a medium heat add the sesame oil to a large frying pan or wok. When the oil is hot add the shredded pak choi, spring onions and chili, stir fry for a couple of minutes.
  3. Add the chicken to the pan, then pour over the satay sauce. Stir and cook for further 2 -5 minutes, so that everything is hot.
  4. Serve onto plates then scatter over the mint, coriander, mango and peanuts. Serve with a wedge of lime.


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