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