» Chicken Recipes » Thai Chicken Salad

Thai Chicken Salad

(Serves 2 females or 1 male)

Ingredients

 

Chicken

• 7.5 Oz Chicken breast fillet, chopped into strips
• 1 Tablespoon low salt soy sauce
• ½ Teaspoon paprika
• ½ -1 Teaspoon chili paste
• 2 Cloves garlic, crushed

Salad

• 2 Tablespoons of fresh cilantro leaves, torn
• 1 Tablespoon of fresh mint leaves, chopped
• 8 Medium mushrooms, finely chopped
• 3 Cups of cabbage (you may like to mix half green and half red), finely chopped
• ½ Small red bell pepper
• 1 Stalk of shallot, finely chopped
• ½ Cup bean sprouts
• 1 Small chili, deseeded and finely chopped (optional)
•  Canola oil cooking spray

Dressing

• 1 Lime, juiced
• 1 Tablespoon low salt soy sauce
• 2 Tablespoons of fish sauce
• 1 Tablespoon of artificial sweetener e.g. Splenda
• 1 Tablespoon of Canola oil

Method

1. Make the chicken marinade by adding the chicken, paprika, 1 tablespoon of soy sauce, chili paste and garlic in a bowl together and combine well.
2. Spray canola oil spray in a medium fry pan on medium heat. Add the chicken mix and cook until just golden, then add the mushrooms and cook for a further 2 -3 minutes, stirring occasionally to prevent burning.
3. While the chicken is cooking, make the salad dressing by combining all the salad dressing ingredients in a small bowl.
4. Once the chicken has cooked, obtain serving bowl (s), add the cabbage, followed by bean sprouts, mint and cilantro leaves, shallotsa and bell pepper, then top with the chicken.
5. Drizzle the dressing over the chicken and salad and toss if desired.
6. Serve immediately as a fresh summer meal.

Suggestions

• Other meat or meat alternatives (protein serves) may be used such as prawns, beef or tofu.