Thai-inspired salad with chicken

Thai-inspired salad with chicken

Ready-spiced chicken sits on top of a crunchy salad with a punchy peanut dressing

, 28 May 2020

(62 votes)

Thai-inspired salad with chicken
  • 25 Mins

  • Serves: 4

  • Price: 97p per serving

Nutritional Info
Each 469g serving contains
  • Energy

    2316KJ

    553KCAL

    28%
  • Fat

    15.0g

    med

    21%
  • Saturates

    2.8g

    low

    14%
  • Sugars

    12.7g

    low

    14%
  • Salt

    1.45g

    med

    24%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 350g pack Butcher’s Selection Lemon, Ginger & Chilli British Chicken Mini Breast Fillets
  • 3tbsp Smart Price Crunchy Peanut Butter
  • 1 small clove garlic, finely crushed
  • Zest and juice 1 lime
  • 2-pack Romaine lettuce hearts, finely sliced
  • ½ red cabbage, shredded
  • 2 carrots, coarsely grated
  • ½ cucumber, cut into matchsticks
  • 200g pack beansprouts
  • ½ x 25g pack coriander, finely chopped
  • 30g peanuts, chopped
  • 340g sourdough baguette, sliced and lightly toasted
Method
  • Heat a large frying pan over a high setting. Add the oil, swirl the pan then add the chicken. Cook for 5-6 mins on each side until golden, charred and cooked through. Set aside to rest.

  • Whisk together the peanut butter, garlic, lime zest and juice and 3tbsp warm water until you have a smooth, pourable dressing.

  • In a separate bowl, mix together the shredded lettuce, cabbage, carrots, cucumber, beansprouts and coriander. Drizzle over ½the dressing and gently toss until all the salad is coated.

  • Divide between 4 plates, top with the chicken and sprinkle over the peanuts. Serve with the sourdough toast and the remaining dressing on the side.