Thai chicken salad

Thai chicken salad


30 minutes is all you need to make this healthy, Thai chicken salad.

The ingredient of Thai chicken salad

  1. 1/4 cup (60ml) lime juice
  2. 11/2 tablespoons brown sugar
  3. 1 tablespoon fish sauce
  4. 2 teaspoons lemongrass epoxy resin
  5. 1 teaspoon sesame oil
  6. 2 Coles Australian RSPCA arranged fixed Chicken Breast Fillets, halved crossways
  7. 2 Lebanese cucumbers, peeled into ribbons
  8. 1 red capsicum, seeded, thinly sliced
  9. 1 red onion, thinly sliced
  10. 200g Perino tomatoes, halved
  11. 1 cup coriander leaves
  12. 1/2 cup mint leaves
  13. 1/2 cup (70g) peanuts, toasted, scratchily chopped

The instruction how to make Thai chicken salad

  1. increase the lime juice, sugar, fish sauce, lemongrass and oil in a small bowl. Place chicken in a glass or ceramic dish. Pour over 1 tablespoon of the lime juice mixture. Set aside for 10 mins to marinate.
  2. Heat a barbecue grill or chargrill as regards medium-high. Cook the chicken for 3 mins each side or until cooked through. Transfer the chicken to a plate and set aside for 5 mins to rest.
  3. Meanwhile, swell the cucumber, capsicum, onion, tomato, coriander and mint in a large bowl. Drizzle gone the permanent lime juice mix and toss to combine.
  4. Thinly slice chicken. build up to the salad and toss to combine. Divide along with serving plates. Sprinkle when peanut.

Nutritions of Thai chicken salad

fatContent: 330.298 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 14 grams sugar
cholesterolContent: 36 grams protein


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