Ingredients
Directions
This Thai Chicken Salad has the classic Thai flavours but with an Australian slant.
Pre-heat the oven at 175C.
Bake the chicken breast for about 20-25 minutes, until cooked through.
Meanwhile prepare the vegetables by chopping the avocado, tomato and red onions.
Place all of the salad ingredients into a bowl and toss the salad a few times to make sure the sesame oil coats everything.
Once the chicken is done shred it with a fork and add it to the salad.
For a super quick meal, I substitute the cooking of the chicken breasts with a bought chicken.
For a bit of Thai spice, add half a sliced red chilly.
Servings 2
- Amount Per Serving
- Calories 603
- % Daily Value *
- Total Fat 46.3g72%
- Saturated Fat 9g45%
- Cholesterol 72mg24%
- Sodium 117mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 10.8g44%
- Sugars 3.1g
- Protein 32.9g66%
- Calcium 15%
- Iron 26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
This Thai Chicken Salad has the classic Thai flavours but with an Australian slant.
Pre-heat the oven at 175C.
Bake the chicken breast for about 20-25 minutes, until cooked through.
Meanwhile prepare the vegetables by chopping the avocado, tomato and red onions.
Place all of the salad ingredients into a bowl and toss the salad a few times to make sure the sesame oil coats everything.
Once the chicken is done shred it with a fork and add it to the salad.
For a super quick meal, I substitute the cooking of the chicken breasts with a bought chicken.
For a bit of Thai spice, add half a sliced red chilly.
done