Recipes
Thai-inspired salad with chicken
Ready-spiced chicken sits on top of a crunchy salad with a punchy peanut dressing
Ready-spiced chicken sits on top of a crunchy salad with a punchy peanut dressing
(68 votes)
Cook: 25 Mins
Serves: 4
Price: 97p per serving
Nutritional Information
Each 469g serving contains
Energy
2317kj
553kcal
2317kj
553kcal
28%
Fat
15.0g
15.0g
Med
21%
21%
Saturates
2.8g
2.8g
Med
14%
14%
Sugars
12.7g
12.7g
High
14%
14%
Salt
1.45g
1.45g
Med
24%
24%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
494kj/118kcal
Typical energy values per 100g:
494kj/118kcal
Ingredients
1tbsp rapeseed oil
350g pack Butcher’s Selection Lemon, Ginger & Chilli British Chicken Mini Breast Fillets
3tbsp Smart Price Crunchy Peanut Butter
1 small clove garlic, finely crushed
Zest and juice 1 lime
2-pack Romaine lettuce hearts, finely sliced
½ red cabbage, shredded
2 carrots, coarsely grated
½ cucumber, cut into matchsticks
200g pack beansprouts
½ x 25g pack coriander, finely chopped
30g peanuts, chopped
340g sourdough baguette, sliced and lightly toasted
Method
1
Heat a large frying pan over a high setting. Add the oil, swirl the pan then add the chicken. Cook for 5-6 mins on each side until golden, charred and cooked through. Set aside to rest.
2
Whisk together the peanut butter, garlic, lime zest and juice and 3tbsp warm water until you have a smooth, pourable dressing.
3
In a separate bowl, mix together the shredded lettuce, cabbage, carrots, cucumber, beansprouts and coriander. Drizzle over ½the dressing and gently toss until all the salad is coated.
4
Divide between 4 plates, top with the chicken and sprinkle over the peanuts. Serve with the sourdough toast and the remaining dressing on the side.