Chicken salad with Thai vinaigrette

Preparation: 15 minutes | No cooking | Serving size: 1 serving

Ingredients:

Thai dressing

2 tbsp of virgin camelina oil Signé Caméline

1 tbsp of liquid camelina honey Signé Caméline

1 teaspoon sesame oil

1 teaspoon rice vinegar

2 tbsp sweet pepper sauce

1 pinch of salt, pepper and garlic powder

Sambal oelek to taste, optional

1 green onion, sliced

Salad

A few lettuce leaves cut into bite-sized pieces

1 handful of shredded cabbage

1 sliced ​​Lebanese cucumber

1 handful of fried Chow Mein noodles

1 cooked chicken cutlet, cut into strips

Preparation:

1. For the vinaigrette, in a bowl, mix all the ingredients.

2. In a serving bowl, place the lettuce, add the cabbage, cucumber, fried noodles and chicken. Pour in the Thai vinaigrette.

Discover the recipe in video with Mini Chef Adela

Photo and recipe credit: Mini Chef Adela