Thai Chicken Salad

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From one of our national supermarkets and their free monthly magazine September 2017."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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