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Thai Chicken Salad with Seasonal Greens

Serves 4

  • 1 cooked BBQ chicken, shedded (left overs or store bought to save time)   
  • 3 cups of washed baby spinach
  • 1 cucumber, cut into chunks
  • 150g sugar snap peas
  • ½ cup coriander leaves
  • ½ cup mint or vietnamese leaves  
  • 8-10 cherry tomatoes
  • 2 spring onions, sliced
  • 1 long red chilli – seeds used in dressing


Dressing

  • 1 small clove of garlic
  • 1 teaspoon ginger, finely grated
  • Juice of 2 limes and zest
  • 1/2 tablespoon soy sauce 
  • 1 tablespoons fish sauce
  • 1 tablespoons finely shaved palm sugar
  • Seeds of the long red chilli


To make the salad, wash spinach, coriander leaves and mint leaves – spin dry. 

Wash and slice all remaining salad ingredients. Arrange on a large serving platter.

Shred you chicken using two forks to get into small flakes. 

To make the dressing – Combine all ingredients in the mortar and pestle and crush/mix well. Taste to make sure it is balanced. Toss dressing through the salad.

Thai Chicken Salad with Seasonal Greens

You can make this recipe using fillet steak, seafood or vegetarian also. Use two forks to shred it up into small flakes.  


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!