1 small roasted chicken, about 1kg
3 carrots, coarsley grated or finely shredded
1 cucumber, thinly sliced
2 red chilies, halved and thinly sliced
small bunch coriander, roughly chopped, including stalks
Handful baby spinach leaves
For the dressing
1 tbsp mirin
1 tbsp gluten free soy sauce
1½ tbsp toasted sesame oil
Combine the dressing ingredients in a small bowl and set aside. Remove all the meat from the chicken, shred into large chunks and pop in a large bowl.
Add the cucumber, carrots, chilies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander.
Recipe adapted from: Good Food