Create art on a plate with this vibrant and aromatic Thai chicken salad.
Ingredients
- 2 x 180g Coles RSPCA Approved Chicken Breast Fillets
- 1/4 cup (60ml) lime juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons fish sauce
- 2 teaspoons soy sauce
- 1 lemongrass stem, pale section only, finely chopped
- 1 tablespoon finely grated ginger
- 1 garlic clove, crushed
- 1 teaspoon sesame oil
- 2 Lebanese cucumbers, thinly sliced into ribbons
- 2 carrots, peeled, thinly sliced into ribbons
- 200g punnet Perino tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup coriander leaves
- 1/2 cup basil leaves
- 1 long red chilli, thinly sliced diagonally
- 1/2 cup (70g) roasted peanuts, coarsely chopped
Method
- Step 1Halve the chicken breasts lengthways to create four thinner fillets. Place the chicken in a large glass or ceramic bowl.
- Step 2Combine lime juice, sugar, fish sauce, soy sauce, lemongrass, ginger and garlic in a jug. Reserve half the dressing. Pour remaining dressing over chicken and turn to coat. Cover with plastic wrap and place in the fridge for 30 mins to marinate.
- Step 3Heat a barbecue or chargrill pan on medium. Drain chicken and discard marinade. Brush chicken with sesame oil. Cook on chargrill for 3 mins each side or until golden brown and cooked through. Transfer to a plate and set aside for 5 mins to rest.
- Step 4Combine the cucumber, carrot, tomato, onion, mint, coriander, basil and chilli in a large bowl. Drizzle with the reserved dressing and toss to combine. Divide salad among serving plates. Thinly slice the chicken and arrange on top of the salad. Sprinkle with the peanuts to serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1360 kj
Energy
13g
Fat Total
2g
Saturated Fat
7g
Fibre
28g
Protein
22g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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