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Thai Chicken Salad

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Ingredients

1 1/2 Tsp Fresh lime juice
1 Garlic clove Crushed
2 Tsp Finely chopped palm sugar
3 Tsp Fish Sauce
2 tsp Sesame Oil
1 Tsp Soy Sauce
2 tsp Finely Grated Fresh Ginger
2 George & Jo's Chicken Breasts Thinly sliced
3 Tomatoes Quartered
1 Cucumber Halved lengthways, thinly sliced diagonally
1 Red Onion, halved, cut into thin wedges
2 Long fresh red chillies Halved, deseeded, thinly sliced lengthways
1 Bunch Fresh mint, leaves picked, large leaves torn
1 Bunch Fresh coriander, leaves picked
1 Bunch Fresh Thai basil, leaves picked, large leaves torn
60g Toasted peanuts, coarsely chopped
4 Kaffir lime leaves, centre veins removed, finely shredded

Thai Chicken Salad

  • Medium

Ingredients

Directions

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Steps

1
Done

Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the chicken in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

2
Done

Preheat a Wok up on high. Cook chicken pieces for 2-3 minutes and transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

3
Done

Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

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