Thai chicken salad

Thai chicken salad


This Thai chicken salad makes for easy and impressive entertaining.

The ingredient of Thai chicken salad

  1. 175g thin rice noodles
  2. 1 bunch asparagus, trimmed, cut into 3cm lengths
  3. 200g snow peas or green beans
  4. 4 spring onions, shredded
  5. 250g punnet cherry tomatoes, halved
  6. 2 cups Thai basil leaves
  7. 2 cups mint leaves
  8. 1 barbecued chicken, skin and bones discarded, meat shredded
  9. Juice of 2 limes
  10. 2 tablespoons grated palm sugar (see note)
  11. 100ml fish sauce
  12. 2 long red chillies, finely chopped
  13. 2 tablespoons chopped peanuts

The instruction how to make Thai chicken salad

  1. Soak the rice noodles in boiling water for 4 minutes to soften. Drain, refresh in cold water, then place in a large bowl. Blanch asparagus and snow peas in boiling water for 2 minutes until just tender.
  2. Drain, refresh in cold water, then add to the bowl of noodles with the spring onions, cherry tomatoes, herbs and chicken. Combine lime juice and sugar in a separate bowl, stirring to dissolve the sugar. Stir in fish sauce and chilli, then drizzle over salad, toss to combine, and serve garnished with chopped peanuts.

Nutritions of Thai chicken salad

fatContent: 652.948 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 12 grams sugar
cholesterolContent: 76 grams protein
sodiumContent: 233 milligrams cholesterol

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