Love Thai food? Then this Thai chicken salad recipe is for you.
This salad couldn’t be easier to make – simply shred leftover cooked chicken and mix with Asian flavors and herbs.
Healthy Thai Chicken Salad
Vegetable oil spray
115 g/4 oz Skinless chicken breast, cut lengthways horizontally
1 1/2 teaspoon Sugar
2 tablespoon White wine vinegar
1 1/2 teaspoon Corn flour, blended with a little cold water
90 ml/3 fl oz Water
50 g/1 3/4 oz Carrot, finely sliced into strips
50 g/1 3/4 oz Deseeded mixed peppers, sliced into strips
3 Limes, halved, for squeezing over
4 tablespoon Roughly chopped fresh coriander leaves
50 g/1 3/4 oz Pak choi, shredded
50 g/1 3/4 oz Courgette, timely sliced into strips
50 g/1 3/4 oz Mangetout, finely sliced into strips
50 g/1 3/4 oz Broccoli florets, cut into 5-mm/1/4-inch pieces
25 g/1 oz Rice vermicelli, covered with boiling water, left to cool and drained
To make the dressing, put all the dressing ingredients, except the corn flour, into a small saucepan over a low heat and bring to the boil.
Gradually add the corn flour mixture, stirring constantly, and cook until thickened. Remove from the heat and leave to cool.
Heat a griddle pan over a high heat and spray lightly with oil. Add the chicken and cook for 2 minutes on each side, or until thoroughly cooked through. Remove the chicken from the pan and shred.
To make the salad, put all the salad ingredients with the chicken into a large bowl. Pour over the dressing and toss together, making sure that all the ingredients are well coated.
Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from half a lime over each portion.
This Asian meal is spicy, salty, sour, and sweet — all at once. The secret’s in the sauce, made from fragrant kitchen standbys. Thai chicken salad recipe is easy to make at home, low in fat, gluten-free and unbelievably delicious!