Thai Chicken Salad

AuthorAnnabelle
RatingDifficultyBeginner

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

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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?
1

This Thai Chicken Salad has the classic Thai flavours but with an Australian slant.

Getting started
2

Pre-heat the oven at 175C.

3

Bake the chicken breast for about 30 minutes.

4

Meanwhile prepare the vegetables by chopping the avocado, tomato and red onions.

5

Place all of the salad ingredients into a bowl and toss the salad a few times to make sure the sesame oil coats everything.

6

Once the chicken is done shred it with a fork and add it to the salad.

Annabelle's tip
7

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

 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?
1

This Thai Chicken Salad has the classic Thai flavours but with an Australian slant.

Getting started
2

Pre-heat the oven at 175C.

3

Bake the chicken breast for about 30 minutes.

4

Meanwhile prepare the vegetables by chopping the avocado, tomato and red onions.

5

Place all of the salad ingredients into a bowl and toss the salad a few times to make sure the sesame oil coats everything.

6

Once the chicken is done shred it with a fork and add it to the salad.

Annabelle's tip
7

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
AuthorAnnabelleCategory, , , , , , DifficultyBeginner
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?
1

This Thai Chicken Salad has the classic Thai flavours but with an Australian slant.

Getting started
2

Pre-heat the oven at 175C.

3

Bake the chicken breast for about 30 minutes.

4

Meanwhile prepare the vegetables by chopping the avocado, tomato and red onions.

5

Place all of the salad ingredients into a bowl and toss the salad a few times to make sure the sesame oil coats everything.

6

Once the chicken is done shred it with a fork and add it to the salad.

Annabelle's tip
7

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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