Add a spicy twist to chicken salad.
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- Serves 4
2 cups of broccoli florets
½ cup of roasted peanuts
4 cups of cooked rice
3 grilled chicken breasts, sliced
1 red pepper, deseeded and cut into cubes
½ small cucumber, cubed
1 cup peas, cooked
For the dressing:
250ml Nola Original Mayonnaise
125ml Mango atchar
Blanche the broccoli in boiling water until just cooked, then place in cold water to stop the cooking process.
Break into smaller pieces.
Toast the peanuts in a dry frying pan until lightly browned.
Gently toss all the ingredients together.
Mix the Nola Original Mayonnaise and atchar together and fold through the salad.
Scatter peanuts over the salad and serve.
