1 pound (500 g) boneless skinless chicken breasts, cooked and coarsely chopped
1/2 head iceberg lettuce, chopped
4 shallots, thinly sliced
1/2 cup (125 mL) chopped fresh cilantro
1/2 cup (125 mL) chopped fresh mint
1/4 cup (50 mL) thinly sliced green onions
1/2 cup (125 mL) fresh lime juice
1/4 cup (50 mL) Thai Kitchen® Premium Fish Sauce
2 to 4 tablespoons (30 - 60 mL)Thai Kitchen® Sweet Red Chili Sauce
MIX chicken, lettuce, shallots, cilantro, mint and green onions in large bowl.
MIX lime juice, fish sauce and red chili sauce in small bowl until well blended. Pour dressing over salad; toss lightly to coat. Serve immediately.