Crunchy Thai Chicken Salad
Prep time:
Total time:
Serves: serves
- 250 grams chicken (either precooked or thin breast meat)
- 1 cup mung bean sprouts
- 1 spring onion
- ½ a large carrot (shredded)
- ½ a red capsicum finely sliced
- 1 medium sized tomato diced
- 1 large handful of cilantro (coriander)
- ¼ of a telegraph cucumber (cut into thin fingers)
- I cup of crunchy precooked noodles
- ½ a red chilli (finely chopped)
- ⅛ cup crushed peanuts (optional)
- Dressing
- 2 teaspoons of Thai Panang Curry paste
- 1 teaspoon sesame oil
- 2 teaspoons apple cider vinegar
- ⅛ cup olive oil
- juice of 1 small lemon
- thin with water if required
- To make the dressing, combine all ingredients in a small bowl or screw top jar and shake or stir until thoroughly combined
- if you want to marinate your chicken meat, spread 1 teaspoon of dressing over your chicken and allow to set for at least 2 hours
- Either use a julienne peeler or knife and cut all your vegetables into thin strips
- Roughly chop the cilantro (coriander)
- Dice the tomato
- Finely chop the red chilli and the spring onion
- Place all your raw vegetables in the bowl and toss to combine
- if you are needing to cook your chicken do that in a fry pan on a medium low heat, until cooked through
- Once you are ready to serve, toss chicken, noodles and dressing through the raw vegetables
- Serve and enjoy
Recipe by thatsREALyummy at http://www.thatsrealyummy.com/crunchy-thai-chicken-salad/
3.5.3208