Thai Chicken Salad

Fresh & delicious. Full of gorgeous herbs. We recommend using all 3 herbs, but feel free to just use your favourites.

TIP: Want it spicier? Add some fresh bird's eye chillies into the marinade / dressing.

Prep time: 20 mins
Cook time: 5 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chicken breast, thinly sliced

1 small cucumber, peeled into ribbons

1 small carrot, peeled into ribbons

1 long green shallot / scallion, sliced

3 grape or cherry tomatoes, quartered

1 cup of mixed herbs (coriander, mint & basil)

1/2 long red chilli, sliced

1 tablespoon of roasted peanuts (swap for toasted cashews, almonds or even sesame seeds)

Marinade & Dressing

2 tablespoons of lime juice

1 1/2 teaspoons of fish sauce

1 teaspoon of wheat free tamari

1/2 teaspoon of sesame oil

1 teaspoon of coconut sugar

3 cm piece of fresh ginger, grated

1 clove of garlic, grated

Method

1. Combine all the marinade ingredients together in a bowl. Use a microplane or small grater to grate the ginger & garlic. Mix the marinade well and then separate approximately 3 teaspoons of the marinade liquid for the final salad dressing (keep separate from the raw chicken marinade).

2.      Place the chicken slices into the remainder of the marinade, coat well and set aside.

3.      Prepare all the salad ingredients and place them into a bowl. Cucumber ribbons and carrots taste amazing and you can do this with a good vegetable peeler.

4.      Heat a small pan to a medium heat and cook the chicken for a minute or 2 on each side until cooked through.

5.      Place the chicken on the salad and top with chilli & peanuts (or other nut/seed choice). Spoon over the dressing you set aside earlier. Enjoy!

Calories: 323
Protein: 30
Carbs: 25
Fibre: 8.1
Fat: 11.4

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