31 Mar 2010

Recipe: Thai chicken salad

1 mins to read
Low carb and sumptuous, this chicken salad is low fat and a great crowd pleaser.


Personal trainer and author Andrew Cate offers the following Thai gem:

Ingredients

  • 200g chicken breast fillets
  • 2 tsp your favortite thai Essential Flavouring
  • 1/4 cup snow peas
  • 1/4 cup sliced mushrooms
  • 1/2 tbs fresh coriander, chopped
  • 1 tbs lime juice
  • 2 tbs low fat coconut milk
  • 1 cup gourmet salad leaves
  • 1/4 cup cherry tomatoes
  • 1/4 cup bean sprouts

Method

1. Cut chicken into bite sized pieces. Add olive oil to the frypan or wok. Add chicken and Thai Essentials and brown the chicken. Cool.

2. Cook snow peas and mushrooms in the wok. Cool.

3. Place coriander, lime juice and coconut milk in a bowl and mix until well combined.

4. Arrange gourmet salad leaves, tomatoes, bean sprouts, snow peas and mushrooms on a plate. Top with chicken and pour coconut dressing over salad.

Serves 2
Fat: 5g per serve



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