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.
2 servings
- Amount per serving
- Calories603
- % Daily Value *
- Total Fat 46.3g60%
- Saturated Fat 9g45%
- Cholesterol 72mg24%
- Sodium 117mg6%
- Total Carbohydrate 20g8%
- Dietary Fiber 10.8g39%
- Total Sugars 3.1g
- Protein 32.9g
- Calcium 15mg2%
- Iron 26mg145%
* 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.
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