Warm Thai chicken salad

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PREP TIME

20 min

Makes

4 servings

* PLUS Cooking time: 5 minutes
Warm Thai chicken salad

Andreas Trauttmansdorff

Ingredients

  • 2 large lime
  • 3 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tbsp finely grated fresh ginger
  • 2 tsp fish sauce
  • 2 garlic cloves , minced
  • 1/2 to 1 tsp hot-red-chili-flakes
  • 1 red bell pepper
  • 1/2 English cucumber
  • 1/4 green cabbage
  • 1/3 cup chopped fresh coriander
  • 4 cups baby spinach , or mesclun greens
  • 6 skinless, boneless chicken thighs
  • vegetable oil
  • generous pinch salt

Instructions

  • To make dressing, squeeze juice from limes into a bowl. Stir in soy, sugar, ginger, fish sauce, garlic and chili flakes.
  • For salad, cut pepper into thin strips. Cut cucumber in half lengthwise. Using a spoon, scrape out seeds. Thinly slice cucumber. Slice cabbage into thin strips. Chop coriander. Place all in a large bowl along with spinach. Toss to evenly mix.
  • Trim fat from chicken. Slice chicken into thin strips. Lightly coat a large frying pan with oil and set over medium-high heat. Add chicken. Sprinkle with salt. Stir often until chicken begins to lose its pink colour, 2 to 3 minutes. Pour in dressing. Stir often until chicken is cooked through, 3 minutes. Pour over salad and toss to evenly mix. Great topped with chopped mango and peanuts.

Nutrition (per serving)

  • Calories
  • 192,
  • Protein
  • 20.6 g,
  • Carbohydrates
  • 15.8 g,
  • Fat
  • 6.1 g,
  • Fibre
  • 3.6 g,
  • Sodium
  • 1136 mg.

This is our favourite light dinner salad!

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