Thai Chicken Salad

made it tonight, fantastic

less cabbage
less chilli
add carrots

and the salad could serve 2 adults

thanks, most i havent tried yet, i was just looking through various web sites and found a bunch and thought rather than copying them down, this may be an easier and more beneficial place to store them

I love your ideas I have to go though them all when I get time later :)

I would suggest tho for a sleever halving the amount of cabbage, the same for any other bulkie vegtable/pasta/rice item in any other cooking. The main reason for this is to reduce the over all bulk of the meal whil increasing the protien ratio up. If you tried to eat this with a sleeve you wouldnt finish a serve so halving the bulkie cabbage means you would get close to it getting your full serve of protien :)

applesauce

(Serves 2 females or 1 male)


Ingredients



Chicken

* 220g Chicken breast fillet, chopped into strips
* 1 Tablespoon salt reduced soy sauce
* ½ Teaspoon paprika
* 1/2 -1 teaspoon chilli paste
* 2 Cloves garlic, crushed

Salad

* 2 Tablespoons of fresh coriander leaves, torn
* 1 Tablespoon of fresh mint leaves, chopped
* 8 Medium mushrooms, finely chopped
* 3 Cups of cabbage (you may like to mix half green and half red), finely chopped
* ½ Small red capsicum
* 1 Stalk of shallot, finely chopped
* ½ Cup bean sprouts
* 1 Small chilli, deseeded and finely chopped (optional)
* Canola oil spray

Dressing

* 1 Lime, juiced
* 1 Tablespoon salt reduced soy sauce
* 2 Tablespoons of Fish sauce
* 1 Tablespoon of artificial sweetener
* 1 Tablespoon of Canola oil

Method

1. Make the chicken marinade by adding the chicken, paprika, 1 tablespoon of soy sauce, chilli paste and garlic in a bowl together and combine well.
2. Spray canola oil spray in a medium fry pan on medium heat. Add the chicken mix and cook until just golden, then add the mushrooms and cook for a further 2 -3 minutes, stirring occasionally to prevent burning.
3. While the chicken is cooking, make the salad dressing by combining all the salad dressing ingredients in a small bowl.
4. Once the chicken has cooked, obtain serving bowl (s), add the cabbage, followed by bean sprouts, mint and coriander leaves, shallots, capsicum and top with the chicken.
5. Drizzle the dressing over the chicken and salad and toss if desired.
6. Serve immediately as a fresh summer meal.

Suggestions

* Other meat or meat alternatives (protein serves) may be used such as prawns, beef or tofu.