Thai salad with chicken recipe

64 ratings Rate
  • Serves 4
  • 15 mins to prepare
  • 510 calories / serving
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Thai salad with paw paw and chicken hero

Soak the rice noodles in boiling water for about 5 minutes or until tender. Rinse in cold water to prevent sticking, drain and chill.

Blanch the bean sprouts in boiling water for 15-20 seconds, drain and set aside to cool.

Peel the skin off the paw paw using a potato peeler, then cut the fruit in half and scoop out the seeds, Slice the flesh.

In a large salad bowl, combine the noodles, paw paw, sliced cucumber and spring onions, bean sprouts, grated carrots and herbs.

Pull the chicken breasts apart into strips and add to the bowl.

To make the dressing, whisk the ingredients together and drizzle over the salad. Toss until well coated.

Chill and serve on four plates with a handful of chopped peanuts and sliced lime.

See more Salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


 

  • Ingredients

  • 65g rice noodles
  • 1 paw paw or mango, peeled and sliced
  • ½ cucumber, sliced
  • 6 spring onions, sliced
  • 200g beansprouts, blanched
  • 2 carrots, peeled and grated
  • 4tbsp freshly chopped mint
  • 4tbsp freshly chopped coriander
  • 400g cooked chicken
  • Dressing

  • 3tbsp lime juice
  • 3tbsp olive oil
  • 1tbsp toasted sesame oil
  • 1tbsp soy sauce
  • pinch light brown muscovado sugar
  • 2cm piece fresh ginger, grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped
  • To serve

  • 100g salted peanuts, chopped
  • 1 lime, sliced
  • Energy 2130kj 510kcal 26%
  • Fat 27g 39%
  • Saturates 5g 26%
  • Sugars 13g 14%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 29.8g Protein 37g Fibre 6.9g

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