Thai Chicken Salad

Yields2 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

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?

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

Getting started

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.

Annabelle's tip

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 603

% Daily Value *
Total Fat 46.3g72%

Saturated Fat 9g45%
Cholesterol 72mg24%
Sodium 117mg5%
Total Carbohydrate 20g7%

Dietary Fiber 10.8g44%

Sugars 3.1g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.