Thai Chicken Salad
A simple and vibrant summer salad!
Packed with fresh, distinctive flavours, this Thai chicken salad is the perfect healthy lunch or light dinner option!
Ingredients
- 500g Tegel Frozen Chicken Thighs 5kg or Tegel Fresh Chicken Skinless Breast
- 2 cloves crushed, peeled and chopped garlic
- 1 Tbsp soy sauce
- 2 Tbsp lime or lemon juice
- 1 Tbsp Thai green curry paste
- 1 Tbsp sugar
- 1 Tbsp each chopped fresh mint and coriander
Salad
- 150g mesclun salad mix
- 1/4 cup each fresh coriander and Thai basil leaves
- 1 red pepper, finely sliced with seeds removed
- 1/2 cup toasted cashew nuts
Method
- Cut the chicken into strips and sear on a pre-heated barbecue or grill until cooked through and juices run clear.
- Mix the garlic, soy sauce, lime/lemon juice, curry paste, sugar, mint, and coriander. Add chicken and mix to coat.
- In another bowl mix the mesclun, herbs, red pepper, and cashew nuts together. Then add the chicken, mix until equally distributed and serve.
Handy Tips
For more chicken recipes visit the Tegel website.
