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AMANDA'S THAI STYLE MINT, CHICKEN AND CORIANDER SALAD

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Serves: -

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  • Gluten Free
What does this mean?

Beautiful fresh tasting and low fat salad. Can be served as a main course or side dish. Quantities below are enough for 2 large main courses.

These quantities for the dressing are a bit sketchy, start with the below and modify to your taste - it sort of depends on how juicy your limes are. You may need more dressing if you use the noodles as they tend to soak up dressing.

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Ingredients

for the for the salad

  • 1 carrot (finely julienned)
  • 4 scallions (diagonally sliced)
  • 1 handful bean shoots
  • 1 cucumber (peeled, de-seeded and sliced into half moons)
  • 1 handful iceberg lettuce (finely sliced)
  • 1 bunch cilantro (roughly chopped)
  • 1 handful Vietnamese mint (or normal mint), chopped
  • 1 handful raw unsalted cashews
  • 1 vermicelli rice noodles (optional)
  • 1 chicken breast (skin off), optional

for the for the dressing

  • 1 red chile (chopped)
  • 1 lime (juice)
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Thai fish sauce (nam pla)
  • 1 clove garlic (finely chopped)

Method

  1. Dressing: Combine all ingredients and whisk until sugar dissolves, or shake in a jar Chicken - poach over low heat in saucepan of water until cooked (around 6-8 minutes). Cool slightly and using 2 forks tear into shreds
  2. Noodles: Cook according to packet instructions
  3. Cashews : Dry fry in pan, or leave raw. Chop roughly, or leave whole Salad : Combine chicken, noodles and salad ingredients in large bowl. It can be a bit tricky incorporating the noodles, but persevere!
  4. Pour over dressing, toss again and put in bowls. Sprinkle with cashews.

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