Thai Chicken Salad
This Thai Chicken Salad is a delicious and healthy salad that's easy to make and perfect for lunch or dinner. It's a gluten-free recipe that's packed with flavor and nutrients. The salad is made with fresh vegetables, grilled chicken, and a tangy dressing that's made with lime juice, and chili paste. This recipe is a great source of protein and fiber, making it a filling and satisfying meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
149 kcal
Protein
15 g
Carbs
10 g
Fat
6 g
Fiber
2 g
Ingredients
Chicken, poultry, breast, skinless
250 gms (250g)
Red Cabbage, Raw
0.25 cup, shredded (80g)
Red Onion
0.25 cup, sliced (80g)
Carrot
0.25 cup, grated (50g)
Lettuce
0.25 cup, chopped (50g)
Arugula Leaves (Chopped)
0.25 cup (50g)
Spinach
0.25 cup, chopped (50g)
Fresh cilantro (chopped)
2 tbsp (20g)
Fresh Mint (chopped)
2 tbsp (10g)
lemon juice
2 tbsp (30g)
Soy sauce
2 tsp (10g)
Common salt
0.5 tsp (2.5g)
Honey
2 tsp (10g)
Clove Garlic, Chopped
1 tsp (5g)
Chilli Sauce
2 tsp (10g)
Instructions
Cooking Steps
Preheat grill or grill pan to medium-high heat.
Season chicken breasts with salt and pepper and grill for 5-6 minutes on each side or until cooked through.
Remove chicken from the grill and let it cool for a few minutes before slicing.
In a large bowl, combine mixed salad greens, shredded red cabbage, grated carrots, sliced red onion, chopped fresh cilantro, and chopped fresh mint.
In a small bowl, whisk together lime juice, soy sauce, salt, honey, chili sauce, and chopped garlic to make the dressing.
Add sliced grilled chicken to the salad and toss with the dressing.
Serve it.