Thai Chicken Salad
Monday, June 21, 2021
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30 minutes is all you need to make this healthy, Thai chicken salad.
The ingredient of Thai Chicken Salad
- 1 4 cup 60ml lime juice
- 11 2 tbsp brown sugar
- 1 tbsp fish sauce
- 2 tsp lemongrass paste
- 1 tsp sesame oil
- 2 coles australian rspca approved chicken breast fillets halved crossways
- 2 lebanese cucumbers peeled into ribbons
- 1 red capsicum seeded thinly sliced
- 1 red onion thinly sliced
- 200g perino tomatoes halved
- 1 cup coriander leaves
- 1 2 cup mint leaves
- 1 2 cup 70g peanuts toasted coarsely chopped
The Instruction of thai chicken salad
- combine the lime juice sugar fish sauce lemongrass and oil in a small bowl place chicken in a glass or ceramic dish pour over 1 tablespoon of the lime juice mixture set aside for 10 mins to marinate
- heat a barbecue grill or chargrill on medium high cook the chicken for 3 mins each side or until cooked through transfer the chicken to a plate and set aside for 5 mins to rest
- meanwhile combine the cucumber capsicum onion tomato coriander and mint in a large bowl drizzle with the remaining lime juice mixture and toss to combine
- thinly slice chicken add to the salad and toss to combine divide among serving plates sprinkle with peanut
Nutritions of Thai Chicken Salad
fatContent: 330 298 caloriessaturatedFatContent: 12 grams fat
sugarContent: 15 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent: n a
cholesterolContent: 36 grams protein
sodiumContent: n a
