This Thai chicken salad makes for easy and impressive entertaining.
Ingredients
- 175g thin rice noodles
- 1 bunch asparagus, trimmed, cut into 3cm lengths
- 200g snow peas or green beans
- 4 spring onions, shredded
- 250g punnet cherry tomatoes, halved
- 2 cups Thai basil leaves
- 2 cups mint leaves
- 1 barbecued chicken, skin and bones discarded, meat shredded
- Juice of 2 limes
- 2 tablespoons grated palm sugar (see note)
- 100ml fish sauce
- 2 long red chillies, finely chopped
- 2 tablespoons chopped peanuts
Method
- Step 1Soak the rice noodles in boiling water for 4 minutes to soften. Drain, refresh in cold water, then place in a large bowl. Blanch asparagus and snow peas in boiling water for 2 minutes until just tender.
- Step 2Drain, refresh in cold water, then add to the bowl of noodles with the spring onions, cherry tomatoes, herbs and chicken. Combine lime juice and sugar in a separate bowl, stirring to dissolve the sugar. Stir in fish sauce and chilli, then drizzle over salad, toss to combine, and serve garnished with chopped peanuts.
- High protein
- Low carb
- Lower gi
Nutrition
2732 kj
Energy
14g
Fat Total
4g
Saturated Fat
7g
Fibre
76g
Protein
233mg
Cholesterol
2554.44mg
Sodium
12g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
From Asian food shops and selected supermarkets.
- Author: Valli Little, Food director – delicious.
- Image credit: Brett Stevens
- Publication: Taste.com.au
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