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.
For more chicken recipes visit the Tegel wesbite.
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
- 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 chicken into strips and sear on a preheated barbecue until cooked through and juices run clear.
- Mix garlic, soy, lime juice, curry paste, sugar, mint and coriander. Add chicken and mix to coat. Chill until ready to serve.
- Toss chicken, mesclun, herbs, red pepper and cashew nuts together and serve.
