Thai Chicken Salad
Recipe: #29613
June 01, 2018
Categories: Salads, Main Dish Salad, Meat Salad, Chicken, Cucumber, Onions, Thai, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From one of our national supermarkets and their free monthly magazine September 2017."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (288.8 g)
- Calories 339.9
- Total Fat - 14 g
- Saturated Fat - 2.6 g
- Cholesterol - 85 mg
- Sodium - 436.6 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 3.9 g
- Sugars - 9.2 g
- Protein - 37.3 g
- Calcium - 72.1 mg
- Iron - 2.2 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the lime juice, sugar, fish sauce, lemongrass paste and oil in a small bowl.
Step 2
Place chicken in a glass or ceramic dish and then pour over 1 tablespoon of the lime juice mixture and then set aside for 10 minutes to marinate.
Step 3
Het a barbecue grill or chargrill pan on medium high and cook the chicken for 3 minutes each side or until cooked through and then transfer the chicken to a plate and set aside for 5 minutes to rest.
Step 4
Meanwhile, combine the cucumber, capsicum, onion, tomato, coriander and mint in a large bowl and drizzle with the remaining lime juice mixture and toss to combine.
Step 5
Thinly slice the chicken and add to the salad and toss to combine and then divide among serving place s and sprinkle with peanuts.
Tips
No special items needed.
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