Shredded Thai Chicken Salad
This flavorful Thai chicken salad bursts with vibrant colors and zesty flavors. Juicy shredded chicken, crisp vegetables, and fragrant herbs are tossed in a tangy dressing that perfectly complements the dish. Enjoy the fresh and satisfying combination of ingredients in this delicious salad!
— Constant Cookbook
Ingredients
- 4 tbsp Thai fish sauce
- 2 limes , juiced
- 1 tbsp soft brown sugar
- 1 small red onion , halved and finely sliced
- 2 cooked skinless chicken breasts , shredded
- ½ small white cabbage , shredded
- 2 large carrot , shredded
- 2 red chillies , shredded
- a small bunch mint , roughly chopped
Instructions
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.
- Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.
- When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.
Yield
Serves 2
Nutrition
- Calories: 463 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 0.3 milligram of sodium
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