Thai chicken salad
4
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Bright and crunchy, it’s sunshine on a plate
Ingredients
Cabbage
1 portion(s), medium, white, shredded finely
Carrots, raw
1 small, shredded finely
Onion
½ medium, red, sliced finely
Chilli, green or red
1 individual, deseeded and diced
Mint, Fresh
2 tablespoon(s), finely chopped
Coriander, fresh
2 tablespoon(s), finely chopped
Chicken breast, skinless, grilled
150 g, shredded finely
Roasted Salted Peanuts
25 g, crushed
Thai Fish Sauce
1 tablespoon(s)
Lime Juice, Fresh
½ tablespoon(s)
Light Brown Sugar
1 teaspoon(s)
Instructions
1
In a small bowl, mix the dressing ingredients together. In a large bowl, combine the vegetables, chilli, herbs and dressing until everything is well coated. Stir in the chicken.
2
Divide the salad between bowls and serve topped with the crushed peanuts. If you want to eat this later, store the dressing and peanuts in separate pots and assemble the salad just before serving.
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