Thai sweet chilli chicken salad

This recipe is quick and easy to prepare and is perfect for summer days or nights.

Nutrition rundown

• High-protein meal delivering over 26 g protein per serve, supporting muscle repair, satiety and metabolic function.
• Moderate-to-high healthy fat content primarily from extra virgin olive oil and chicken, providing monounsaturated fats beneficial for heart health.
• Saturated fat remains moderate due to using chicken thighs without heavy creamy dressings.
• Naturally low in sodium, especially since no commercial sweet chilli sauce or processed dressing is used.
• Excellent source of vitamin A from carrots and capsicum, supporting eye and immune health.
• Rich in vitamin C from capsicum, lemon juice and spinach, enhancing iron absorption from the chicken and greens.
• Provides iron and zinc from chicken thighs, essential for immune function and energy production.
• High in fibre from spinach, salad leaves, cucumber and carrots, promoting digestive health and blood sugar stability.
• Honey contributes natural sugars, keeping overall carbohydrates relatively low compared with grain-based salads.
• Fried spring onions add flavour and texture but also contribute to overall fat and calorie content.
• Coriander and lemon juice add antioxidants and phytonutrients with negligible calories.
• Balanced macronutrient profile: high protein, moderate fat, low-to-moderate carbohydrates — making it suitable for lower-carb eating patterns.
• Energy density is moderate, making it satisfying without being overly heavy.
• Naturally gluten-free and grain-free.

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 – dressing

• 1/2 Tspn sesame oil
• 2 Tbsp sweet chilli sauce
• 2 Tspn lemon juice

Method

1. Cut the chicken into 3cm strips and add to a bowl.
2. Add the lemon juice and honey to the chicken and toss to ensure all the chicken pieces have been coated.
3. Cook 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.

Method – dressing

1. Whisk together the sesame oil, sweet chilli sauce and lemon juice in a small bowl. Set aside.

Nutrition information

The % daily values are based on a diet of 2000 calories per day
These are approximate values.