Here is a colourful way to use leftover cooked chicken.


500g shredded cooked chicken

1 red chilli, halved and roughly chopped  

1 Tbsp ginger, grated*

1 Tbsp lemongrass, chopped* 

1 clove garlic, peeled and roughly chopped  

1 tsp salt*

1 handful coriander, picked and washed  

¼ cup palm sugar*

¼ cup lime (or lemon) juice  

2 tsp fish sauce*

1 tsp sesame oil*

¼ red or green cabbage finely shredded  

2 carrots cut into very fine julienne

1/2 capsicum, sliced  

½ telegraph cucumber cut into very fine julienne*

2 spring onions finely shredded*

Small bunch of mint

50g toasted cashew nuts*

50g toasted thread coconut*

*may not be included in your Riverside Market Box



Place chilli, garlic, ginger, lemongrass, salt and coriander into a mortar and pestle and grind to a smooth paste. Add palm sugar and grind into the paste. Add lime or lemon juice, fish sauce and sesame oil and muddle together. Adjust with extra fish sauce to taste.  

In a large bowl mix the chicken, all of the vegetables, cashew nuts, coconut and herbs together.