Thai Chicken Napa Cabbage Cups

Carefully remove the larger outer leaves from the Napa cabbage, keeping them whole to use as the cabbage cups. 

Finely slice the remaining cabbage leaves and transfer to a large mixing bowl. 

Step 2 - Make the Dressing 

Whisk together the lime juice, fish sauce, monk fruit sweetener, chopped chilli, fu:di Light Avocado Oil, microplaned ginger and garlic until well combined. 

Step 3 - Prepare the Filling 

Place the remaining roast chicken breast and some of the pulled dark meat into a bowl, reserving a small handful of dark meat for the final recipe in the One Chicken, Three Mealsseries. 

Pour over half of the dressing and gently toss until evenly coated. 

Add the sliced Napa cabbage, carrot, radishes, cucumber, toasted cashews, coriander, mint and Thai basil to the mixing bowl. 

Pour over the remaining dressing and toss until the vegetables and herbs are lightly coated. 

Step 4 - Assemble 

Fill each Napa cabbage leaf with the dressed salad. 

Top generously with the dressed pulled chicken. 

Finish with a generous drizzle of fu:di Sriracha Sauce and serve with lime wedges. 

To Serve 

Serve immediately while the salad is crisp and vibrant. Perfect as a light lunch or summer dinner packed with fresh herbs, crunchy vegetables and punchy Thai flavours.