Thai Chicken Salad

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

 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 20-25 minutes, until cooked through.

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.