Thai Chicken Salad
This Thai salad combines spicy chilled chicken with crunchy Chinese cabbage, fresh vegetables, and sprouts.
Print Recipe
Pin the recipe
Servings: 4 servings
Ingredients
- 4 chicken thigh fillets organic, free-range
- Thai spice blend
- 1 Chinese cabbage
- 1 red bell pepper
- 1 spring onion
- 4 handfuls sprouts
- 6 tablespoons chili sauce low-carb, homemade
- a generous splash oil avocado, mild olive or high-oleic sunflower oil
Thai Spice Blend
- 3 teaspoons ground galangal also known as kha
- 2 teaspoons ground ginger djahe
- 2 teaspoons chili flakes
- 1 teaspoon paprika
- 1 teaspoon coriander seeds
- 1 teaspoon dried lemongrass
- 0.5 teaspoon dried parsley
- 0.25 teaspoon dried mint
- A few pinches salt Celtic sea salt or Himalayan pink salt
Procédé
- Cut the chicken into strips with a knife or scissors and leave to marinate with the Thai spice blend.4 chicken thigh fillets, Thai spice blend, 3 teaspoons ground galangal, 2 teaspoons ground ginger, 2 teaspoons chili flakes, 1 teaspoon paprika, 1 teaspoon coriander seeds, 1 teaspoon dried lemongrass, 0.5 teaspoon dried parsley, 0.25 teaspoon dried mint, A few pinches salt
- Cook the chicken in a generous amount of oil. Leave to cool.a generous splash oil
- Cut the cabbage into strips, wash in a colander and leave to drain. Place in a salad bowl and stir in the chili sauce and olive oil.1 Chinese cabbage, 6 tablespoons chili sauce
- Wash and chop the bell pepper, chop the spring onion and add both to the bowl.1 red bell pepper, 1 spring onion
- Add four generous handfuls of sprouts. Mix everything together.4 handfuls sprouts
- Divide into servings and place the chicken on top.
Notes
Use homemade low-carb chili sauce.
Equipment: salad bowl, knife, spoon, frying pan, colander.
Did you make this recipe?Tag @marcwiner on Instagram!