Thai
Thai - Curries
Chopped Thai-Style Chicken Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1/2 small white cabbage, (cored and finely shredded)
- • 1 large carrot, (peeled and cut into thin strips)
- • 450 g fresh pineapple, (peeled and cut into chunks)
- • 6 spring onions, (trimmed and sliced thinly)
- • 1 green pepper, (deseeded and sliced)
- • 280 g cooked chicken breast, (cut into strips)
- • 1 red chilli, (deseeded and thinly sliced)
- • 10 g fresh coriander, (chopped)
- • 1 garlic clove, (peeled and crushed)
- • 2 tbsp white wine vinegar
- • 2 tbsp soy sauce
- • 2 tbsp granulated sweetener
- • 1 tbsp lime juice
- • 1/2 tbsp fish sauce
- • 2 tbsp smooth peanut butter
Preparation Steps
1
Phase 1
In a small bowl add all the salad dressing ingredients and mix well.
2
Phase 2
On your serving plate, arrange the cabbage, carrot, pineapple, pepper, and spring onion. Top with the cooked chicken, red chilli and chopped coriander.
3
Phase 3
Serve with the salad dressing on the side.