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 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.
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 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.
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.