Thai Chicken Salad

Name: Thai Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 225 g chicken breast; 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

AuthorAnnabelle

RatingDifficultyBeginner

This salad is so fresh and tasty and can be a meal or a side dish with almond and sesame flavours.

Yields2 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

225 g chicken breastor 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

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 30 minutes.

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.

CategoryChicken, Dinner, Gluten Free, Low Carb, Lunch, Paleo, Side

Ingredients

225 g chicken breastor 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 30 minutes.

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.

Thai Chicken Salad

Ingredients Directions

AuthorAnnabelleCategoryChicken, Dinner, Gluten Free, Low Carb, Lunch, Paleo, SideDifficultyBeginner

Rating

Yields2 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

225 g chicken breastor 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 30 minutes.

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 Facts

Servings 2

Amount Per Serving
Calories 301

% Daily Value *
Total Fat 20g31%
Saturated Fat 4.3g22%
Cholesterol 36mg12%
Sodium 56mg3%
Potassium 640mg19%
Total Carbohydrate 9g3%
Dietary Fiber 4.8g20%
Sugars 1.5g
Protein 16g32%

Calcium 7.5%
Iron 13%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Thai Chicken Salad

Ingredients

Directions

Ingredients

Directions

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