Thai-style chicken salad recipe

  • Serves 4
  • 5mins to prepare, 30mins to cook
  • 285 calories / serving
  • Healthy
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thai style chicken salad

Preheat the oven to gas 6, 200°C, fan 180°C. Cook the sweet potato in a pan of lightly salted water for 10 minutes until tender. Drain the potatoes and then set aside. Mix together the sweet chilli sauce and coriander.

Place the chicken breasts on a nonstick baking tray and spoon over the chilli mixture, turning the breasts to coat evenly. Roast for 20 minutes, until the meat is cooked through, with no pink showing when cut open. Slice thinly on a slight diagonal. 

Toss together the cooked sweet potato, red onion, sugar snap peas and lamb’s lettuce. Transfer to a serving dish and arrange the chicken on top. Mix together all the dressing ingredients and drizzle over the salad. Toss well before serving. 

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  • Ingredients

  • 400g (13oz) sweet potatoes, peeled and roughly diced
  • 2tbsp sweet chilli sauce
  • 2tbsp fresh chopped coriander
  • 3 free-range chicken breasts
  • 1 red onion, peeled and thinly sliced
  • 150g (5oz) sugar snap peas, blanched
  • 60g lamb’s lettuce
  • For the dressing

  • 100ml (31/2fl oz) coconut milk
  • 2tbsp sweet chilli sauce
  • 1tbsp crunchy peanut butter
  • 2tbsp fresh chopped coriander
  • 1 lime, zest finely grated, and juiced
  • Energy 1195kj 285kcal 14%
  • Fat 6g 8%
  • Saturates 1g 6%
  • Sugars 16g 18%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 32.9g Protein 26.8g Fibre 5g


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