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Thai chicken salad with peanut dressing

Thai chicken salad with peanut dressing

By Liam Santos
20’ Prep time
10’ Cook time
30’ Total time
317 Calories
4 Serving

Summary

A beautifully fresh and vibrant salad which packs a punch. the fresh and crunchy salad is married perfectly together with a zingy peanut dressing. this makes a perfect lunch or light dinner recipe.
Liam Santos 0 Followers

Step by Step

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Step 1

Place the eggs in a pan of cold water, bring to the boil and cook for 8 minutes until hard boiled. Drain and run under cold water then remove the shell, halve the eggs and set aside.
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Step 2

Cook the beansprouts in a separate pan of boiling water for 1 minute then drain and cool.
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Step 3

Place all the dressing ingredients in a screw-top jar and shake vigorously until the peanut butter is well blended.
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Step 4

Place the beansprouts and salad in a large serving bowl and toss together with the cucumber and salad onions. Tear the cooked chicken into strips and scatter over the top along with the boiled eggs. Drizzle on half of the dressing and toss. Serve the remaining dressing in a jug alongside the salad.

Ingredient

  • Olive oil
    Olive oil
    3 tbsp
  • Lime
    Lime
    0.5
  • Soy sauce
    Soy sauce
    2 tbsp
  • Sweet chilli sauce
    Sweet chilli sauce
    2 tbsp
  • Beansprouts
    Beansprouts
    150 grams
  • Rice vinegar
    Rice vinegar
    2 tbsp
  • Crunchy peanut butter
    Crunchy peanut butter
    1 tbsp
  • Bunch of salad onions
    Bunch of salad onions
    1
  • Waitrose british blacktail large free range eggs
    Waitrose british blacktail large free range eggs
    3
  • Fresh coriander
    Fresh coriander
    2 tbsp
  • Essential waitrose cucumber
    Essential waitrose cucumber
    1
  • Waitrose british cooked chicken 2 skinless breast fillets
    Waitrose british cooked chicken 2 skinless breast fillets
    200 grams
  • Bag florette superfood salad
    Bag florette superfood salad
    120 grams

Nutrition Facts

View nutrition facts
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