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Thai Chicken Salad
By Andy | November 24, 2008
Thai Chicken Salad
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
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Ingredients
2 chicken breast fillets, trimmed.
100 grams mixed asian greens.
250 grams cherry tomatoes, quartered.
2 cups bean sprouts.
1 red capsicum, halved, deseeded and thinly sliced.
1 lebanese cucumber, julienned.
1 cup fresh coriander leaves.
1/2 cup vietnamese mint leaves.
1 stalk of lemon grass, crushed.
Dressing
2 limes, rinds grated and juiced.
1 tablespoon fish sauce.
1 tablespoon brown sugar.
1 tablespoon peanut oil.
1 small red chili, deseeded and finely sliced.
1 clove of garlic, crushed.
Method
Bring a 4 cups of water to the boil in a steamer.
Add the lemon grass and then steam the chicken breasts until cooked through, 15-20 minutes.
Remove breast when done and allow to stand, covered with foil for 5 minutes.
Combine all salad ingredients together in a bowl and toss to combine.
Mix all dressing ingredients together in a jug and whisk to combine.
Thinly slice chicken and add to salad.
Drizzle over dressing, toss to combine and serve.
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Topics: Chicken & Other Poultry | No Comments »
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