A Thai Salad with Store-bought Roast Chicken


1 rotisserie chicken or 3 cups chopped cooked chicken
3 mini-cucumbers or 1 field or English cucumber
2 tomatoes
4 cups arugula or baby spinach
2 limes
2 tbsp vegetable oil
1½ tsp dark sesame oil
1 tbsp each fish sauce and hot chili-garlic sauce or 1 tsp hot red-chili flakes
Pinches of granulated sugar and salt


  1. Remove and discard skin from chicken, then pull off meat. Tear or cut into bite-sized pieces. Place in a large bowl. Slice cucumbers into rounds and add. Cut tomatoes into thin wedges and add, along with arugula. Toss to mix.
  2. Squeeze 2 tbsp (30 mL) of juice from limes into a bowl. Whisk in oils, fish sauce, chili-garlic sauce, sugar and salt. Drizzle over chicken mixture. Toss to coat. Taste and add more chili-garlic sauce if needed. Best served right away.

Nutrients for each of 4 servings

318 calories, 17 g fat, 9 g carbohydrates, 2 g fibre, 477 mg sodium, 33 g protein

Source: Chatelaine