Thai Sweet Chilli Chicken Salad
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Makes: 4 portions
Preparation Time: 25 mins
Cooking Time: 10 mins
Ingredients
4 skin chicken thighs
2 small carrots, thinly sliced
1 spring onion, sliced into 5cm pieces
1/2 cup bean sprouts
1 Lebanese cucumber, sliced
1 medium red capsicum, sliced into 5cm pieces
1 bunch baby English spinach leaves
3 Tbsp fried spring onions
1 cup salad leaves (oak leaf and mignonette)
2 Tbsp extra virgin, cold pressed olive oil
2 Tspn honey
2 Tspn lemon juice
Fresh coriander leaves
Ingredients for the Dressing
1/2 Tspn sesame oil
2 Tbsp sweet chilli sauce
Method For the Dressing
1. Whisk together the sesame oil, sweet chilli sauce and lemon juice in a small bowl. Set aside.
Method
1. Cut the chicken into 3cm strips and add to a bowl.
3. Add the lemon juice and honey to the chicken and toss to ensure all the chicken pieces have been coated.
3.Cok in a pan with the olive oil for about 5-10 minutes, or until they are golden brown and cooked through (the chicken can be grilled if desired instead).
4. Add all the salad leaves to a large bowl.
5. Add the fried shallots, bean sprouts, cucumber, capsicum and carrots into the bowl with the salad leaves and toss to combine.
6. Divide the salad even and add equal portions to 4 bowls.
7. Top with the cooked chicken thigh strips.
8. Pour the sauce on top of the chicken salad.
9. Serve topped with some fresh coriander leaves.
This recipe is quick and easy to prepare, is low in fat, relatively low in sodium, is really high in dietary fibre and contains antioxidants, vitamins and minerals. It is perfect for summer days.
Nutrition Information (per serving)
| Amount | % Daily Value |
|
| Calories | 480 | 24.0% |
| Calories from fat | 12 | 2.5% |
| Total fat | 3.8 g | 6.8% |
| Saturated fat | 0.9 g | 4.8% |
| Cholesterol | 140 mg | 42% |
| Sodium | 595 mg | 24.8% |
| Carbohydrate | 28 g | 12.4% |
| Dietary fibre | 6.2 g | 20.1% |
| Sugars | 9.5 g | n/a |
| Protein | 50.4 g | 33.6% |
