15-minute recipe: No-fuss Thai chicken salad
It’s sweet, salty, spicy and it’s super delicious. Best of all, it can be put together in minutes. This Thai-inspired salad is for those times when you want to eat light, but don’t want to settle for boring lettuce-tomato-cucumber salads.
Thai-style chicken salad
1 chicken breast, poached or grilled
1 large carrot
1 cup fresh bean sprouts
1 bunch lettuce
1 sprig mint
A few sprigs coriander leaves
2 tbsp peanut butter
2 tbsp sweet chilli sauce
Juice of half a lime
Slice the chicken into long strips.
Wash, dry and tear up the lettuce.
Peel the carrot and cut into long ribbons, with a vegetable peeler.
Peel the cucumber and cut into long ribbons, with a peeler.
Wash and remove the mint leaves and coriander from the stalks.
Place the chicken and all the vegetables and herbs in a large bowl.
Make the dressing by whisking together the sweet chilli sauce, peanut butter and lime juice. Thin out with a little water if it’s too thick. Check for seasoning and add salt if required.
Pour the dressing over the salad, toss lightly and serve.
Note: To make the salad more substantial, you could add a cup of soaked rice noodles to it.
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