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PrintTHAI CHICKEN SALAD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat a griddle pan over a high heat and spray lightly with oil. Add the chicken and cook for 2 minutes on each side, or until thoroughly cooked through. Remove the chicken from the pan and shred.
- Cook the vermicelli according to the packet instructions.
- To make the salad, put all the salad ingredients with the chicken into a large bowl. Drain the vermicelli and add to the bowl.
- Pour over enough dressing to coat the ingredients and toss together, making sure that all the ingredients are well coated.
- Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from half a lime over each portion.
INGREDIENTS
- Sesame oil spray
- 150 grams skinless chicken breast, cut lengthways horizontally
- 50 grams rice vermicelli
- Shop bought low-fat spicy dressing of your choice
- 5 limes, halved, for squeezing over
Salad
- 100 grams deseeded mixed peppers, finely sliced into strips
- 100 grams carrots, finely sliced into strips
- 100 grams courgettes, finely sliced into strips
- 100 grams mange tout, finely sliced into strips
- 100 grams baby corn cobs, finely sliced into strips
- 100 grams broccoli florets, cut into pieces
- 100 grams pak choi, shredded
- 5 tablespoon roughly chopped fresh coriander
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