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225 g chicken breast (or pre-cooked chicken for ease/speed)
4 cups spinach
1 avocado
1 tomato
½ cup red onion
½ cup bean sprouts
2 tbsp sliced almonds
2 tbsp sesame seeds
2 tbsp sesame oil
1 tsp coconut oil
Directions
What are we cooking today?
This Thai Chicken Salad has the classic Thai flavours but with an Australian slant.
Getting started
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.
Annabelle's tip
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.
Nutrition
Nutrition
Serving Size
2
per serving
Calories
603
Amount/Serving% Daily Value
Total Fat
46.3 grams
60%
Saturated Fat
9 grams
45%
Carbs
72 grams
24%
Sodium
117 milligrams
6%
Total Carbohydrate
20 grams
8%
Dietary Fiber
10.8 grams
39%
Total Sugars
3.1 grams
Protein
32.9 grams
Calcium
15 milligrams
2%
Iron
26 milligrams
145%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
