Thai chicken salad

Thai chicken salad

Serving size: Serves 4
Cuisine type: Thai
Special options: Low cholesterol, Low fat
Course: Lunch, Main, Side dish
Favourite flavours: Salad

Keen to try low-fat, organic cooking? You'll love Gwinganna Lifestyle Retreat's recipe for Thai chicken salad.

  • 2 large limes, juice and some zest
  • 1 small knob of ginger grated
  • 1 clove garlic finely chopped
  • 1 Thai chilli chopped
  • 15gms palm sugar
  • 25ml Tamari
  • 200g green paw paw
  • 150g carrot, peeled and grated
  • ¼ head of wombok (Chinese cabbage) shredded
  • 100g bean sprouts
  • 4 large sprigs mint and basil chopped coarsely
  • 50g macadamia nuts, slightly toasted
  • 250g organic chicken breasts, skinless

  • Combine lime, sugar, tamari, chilli, ginger, garlic and half the chopped herbs for dressing. Mix all raw ingredients with some dressing.
  • Marinate the chicken with some of the dressing for 1-2 hours.
  • Steam or gently bake chicken for 10-12 minutes, cool slightly and slice.
  • Arrange salad on a plate, top with the chicken, drizzle with herbs, some dressing and chopped macadamias.

Nutritional breakdown per serve: 1018kJ, 243 calories. Protein: 17.6g. Fat: 13.3g. Carbohydrate: 13g. Fibre: 7.5g.

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