Not Your Average Chicken Salad

It’s the favorite of Flex co-founder and director Anna Serafinas Luk, and now, it can be yours too.

The amazing team at Komune in Wong Chuk Hang (https://komune.com.hk/) have again teamed up with Flex this month to offer another Flex salad, this time Anna’s all-time fave of Asian Chicken Slaw with Lime and Coconut Dressing.

When next at Komune, simply look for the table-sign that says Flex Salad, and scan your QR code on the notice provided to get class great deals at Flex Studio.

No doubt you, like us, will not be able to resist this taste sensation.

But now, we give you an insight into how easy this tasty dish can be mad at home as well, ensuring your health goals are kept well in sight.

Ingredients:
6 cups shredded Chinese cabbage (wombok)
2 carrots, shredded lengthways
1 cup (150g) roasted, unsalted cashews
¼ cup snipped chives
1 cup mint leaves
1 cup coriander (cilantro) leaves
2 long red chillies, seeds removed, finely sliced
4 x 200g cooked chicken breasts, shredded

Lime and Coconut Dressing (whisk in a bowl to combine)
½ cup (125 ml) coconut milk
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon caster (superfine) sugar

Method:
Place the cabbage, carrot, cashews, chives, mint, coriander, chillies and chicken into a bowl and toss to combine.
Pour the dressing over the salad and toss very gently to combine well.
Divide between plates. Serves 4