June 01, 2018
Dinner, Lunch, Main Dish,
Salads, Main Dish Salad, Meat Salad, Poultry, Chicken, Vegetables, Cucumber, Onions, Thai, Quick Meals, Entertaining, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces, Kosher Meat more
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"From one of our national supermarkets and their free monthly magazine September 2017."
Combine the lime juice, sugar, fish sauce, lemongrass paste and oil in a small bowl.
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.
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.
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.
Thinly slice the chicken and add to the salad and toss to combine and then divide among serving place s and sprinkle with peanuts.
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