THAI CHICKEN SALAD

Serves: 2
Prep: 5 mins
Cook: 10 mins

Picture3.png

Nutrition per serving:

444 kcal

24g Fats

18g Carbs

25g Protein

asian-scrambled-eggs-1.jpg

   What you need :     

• 7 oz. (200g) chicken thighs, skinless

• 1 tbsp. coconut oil

• 2 limes, juiced

• 1 tbsp. fish sauce

• 1 tsp. coconut sugar

• 1 clove garlic, minced

• 1 tbsp. olive oil

• 2 handfuls salad leaves

• 1 medium cucumber, sliced

• 1 red onion, sliced

• 1 red pepper, sliced

• 1 handful fresh mint

• 1 handful fresh coriander

• ¼ cup peanuts, roasted

  What do you need to do :     

  • Season the chicken with salt and pepper. Heat the coconut oil in frying pan over high heat and fry the chicken until brown and cooked through. Remove from the pan and let it rest on a plate.

  • Meanwhile, make the dressing by mixing the fish sauce, lime juice, sugar, garlic, and olive oil in a small bowl.

  • Then, mix the salad leaves and sliced vegetables in a large bowl and drizzle with the dressing.

  • Divide the salad between plates, cut the chicken into strips, and place it on top of the salad. Garnish with the mint and coriander leaves and sprinkle with roasted peanuts.