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Warm Thai Style Chicken Salad

Kcal

400

Fat

25g

Carbs

25g

Protein

35g

Useful Information

Preparation Time –

5 mins

Cooking Time –

25 min

Difficulty –

Easy

Portions –

2

Ingredients

  • 2 large chicken breasts,
    ideally free range
  • 2 baby gem lettuce heads
  • 1 red tall pepper,
  • 1 pack cherry tomatoes, halved
  • Handful of cashew nuts
  • For the curry dressing:

  • 3 Tbsp garlic paste
  • 2 Tbsp chopped
    red chili pepper
  • juice of ½ lime,
    2 tsp fish sauce
  • 1 Tbsp vegetable oil
  • 2 tsp brown sugar
  • salt
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      This salad is a real winner as a weight loss spring salad recipe. It is high in protein from the chicken, high in fibre from all the salad vegetables, and low in fat. It’s also super tasty and satisfies your taste buds easily. Make a large batch of the Thai style sauce to keep in the fridge for a few days. Easy served as light yet satisfying lunch, dinner or take-out meal at the office.

      Warm Thai Style Chicken Salad

      Method

      • Turn the oven on 180C fan, place chicken breasts onto an oven proof dish and drizzle with a little oil.
      • Bake in the oven for 20-25 minutes or until thoroughly cooked through. Take out to cool.
      • Meanwhile, add all dressing ingredients together in a jar, screw the lid tight and shake vigorously to mix.
      • Wash and prepare the salad, tomatoes and pepper, the cashews, place into a bowl and mix with most of the dressing.
      • Thinly slice the chicken breasts, add to the salad and drizzle with remaining dressing.
      • Serve as is, or sprinkled with some chopped coriander which always goes well with Thai style curries.

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