October 21, 2018
Salads, Main Dish Salad, Meat Salad,
Poultry, Chicken, Vegetables, Onions, Thai, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Herbs, Ground Chicken more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
Heat the oil in a large frypan over high heat and add the chicken and cook for 6 to 8 minutes until golden.
Add the onion, garlic, lemongrass and coriander roots and cook for 2 to 3 minutes until fragrant and then add the soy sauce and cook for a further 2 to 3 minutes, then remove from heat.
For the dressing, combine all the ingredients in a bowl and set aside.
To make the salad, combine the coriander leaves, Thai basil leaves, salad leaves and tomatoes and then divide the salad between bowls and top with the chicken, almonds and dressing.
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