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Continue ShoppingChicken salad with Thai dressing
Easy | Spicy | 15 min | x2
Get your taste buds dancing with this zesty Thai Chicken Salad. A balance of sweet-sour-savoury and a little heat will make your salad exciting!
Ingredients
| Tom Yam seasoning | 1 tsp |
| Wok oil with lemongrass | 1 tbsp |
| Coconut sugar | 2 tbsp |
| Fish sauce | 2 tbsp |
| Chicken breast | 200 g |
| Romaine salad hearts, chopped | 3 pieces |
| Bell pepper | 1 piece |
| Lime juice | 2 tbsp |
| Shallot | 2 pieces |
Method
1
Prepare the Salad
Chop the romaine and slice the bell pepper. Place them in a large bowl.
2
Make the Dressing
Combine fish sauce, lime juice, coconut sugar, and sliced shallots in a small container. Shake until well combined. Set aside.
3
Stir-Fry the Chicken
Season both sides of the chicken breast with Thai spices. Heat 1 tbsp lemongrass wok oil in a pan and cook the chicken for about 3 minutes per side until fully cooked. Rest for 5 minutes then slice thinly.
4
Plate Your Dish
Pour the dressing over the romaine, add the sliced chicken, and toss until all the leaves are evenly coated.