Warm Thai chicken salad
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- Prep Time20 min
- Total Time20 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
2 large lime
3 tbsp soy sauce
1 tbsp granulated sugar
1 tbsp finely grated fresh ginger
2 tsp fish sauce
2 garlic cloves, minced
1/2 to 1 tsp hot-red-chili-flakes
1 red bell pepper
1/2 English cucumber
1/4 green cabbage
1/3 cup chopped fresh coriander
4 cups baby spinach, or mesclun greens
6 skinless, boneless chicken thighs
vegetable oil
generous pinch salt
Instructions
To make dressing, squeeze juice from limes into a bowl. Stir in soy, sugar, ginger, fish sauce, garlic and chili flakes.
For salad, cut pepper into thin strips. Cut cucumber in half lengthwise. Using a spoon, scrape out seeds. Thinly slice cucumber. Slice cabbage into thin strips. Chop coriander. Place all in a large bowl along with spinach. Toss to evenly mix.
Trim fat from chicken. Slice chicken into thin strips. Lightly coat a large frying pan with oil and set over medium-high heat. Add chicken. Sprinkle with salt. Stir often until chicken begins to lose its pink colour, 2 to 3 minutes. Pour in dressing. Stir often until chicken is cooked through, 3 minutes. Pour over salad and toss to evenly mix. Great topped with chopped mango and peanuts.
Nutrition (per serving)
Calories 192, Protein 20.6g, Carbohydrates 15.8g, Fat 6.1g, Fibre 3.6g, Sodium 1136mg.
This is our favourite light dinner salad!
