Thai Chicken Salad

• servings: 2 servings
• total time: 35 minutes

Ingredients

180 - 220 g / 6 -7oz chicken breast

150 g / 5 oz mixed lettuce leaves ((or other of choice))

1 cup cherry or grape tomatoes (, halved)

1 small cucumber (, sliced)

1/4 red onion (, finely sliced)

1/2 large red chilli (, deseeded and very finely sliced (Note 1))

1/2 cup roasted cashews (, unsalted preferred)

1/4 cup coriander / cilantro leaves

1 tbsp finely chopped coriander/cilantro stems ((see video))

1 1/2 tsp Chilli Garlic Sauce ((Note 2))

1 small garlic (, minced)

1 1/2 tbsp fresh lime juice (or rice vinegar)

2 tsp fish sauce ((Note 3))

1 tbsp canola oil ((or vegetable, grapeseed or other neutral oil))

1 1/2 tsp sugar ((any, I use white))

Directions

Chicken:

Take the chicken out of the fridge 30 minutes before cooking.

Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)

Remove chicken from water and shred, then cool.

Dressing:

Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)

Salad:

Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.

Nutrition

• Serving Size: 385 g
• Calories: 465 kcal