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Thai Chicken Salad

Thai Chicken Salad

Thai Chicken Salad

This is a great summer salad when you are after something light and fresh. A perfect recipe to make a big batch and have the leftovers for lunch the next day - just make sure you don't dress the portion that you will not be eating immediately. 

If you want to bulk it up a bit more you can add rice vermicelli noodles - most supermarkets now sell a brown rice variety so keep your eyes peeled for this. 

 

INGREDIENTS

For the salad:

  • 1 free-range roast chicken, skin discarded and then spread the meat (or you can use chicken breast or tenderloins, poach and shred)
  • 1 carrot, peeled and grated
  • 1 small continental cucumber, seeded and sliced
  • 1/4 red cabbage, shredded
  • 1 bok choy, sliced 
  • 1/2 red capsicum, seeded and sliced 
  • 1/2 bunch mint
  • 1/2 bunch coriander 
  • 4 spring onions, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 avocado 
  • toasted nuts to garnish - toasted almonds, pepitas, peanuts or anything that takes your fancy

For the dressing:

  • 1 lime - juiced
  • 1 long red chilli - seeded and diced. If you like heat, you can leave the seeds in
  • 1 tbs fish sauce
  • 1 tbs rice malt syrup
  • 1 tsp sesame oil 

METHOD:

  1. Place all your salad ingredients (besides avocado and garnish) into a large salad bowl and toss gently to combine.
  2. In a jar or bowl place all your dressing ingredients and mix well to combine. 
  3. Dress the salad and toss well. Garnish with the sliced avocado and toasted nuts. 
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