Amanda's Thai Style Mint, Chicken and Coriander Salad
A community recipe by AnonymousNot tested or verified by Nigella.com
Introduction
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
Serves: -
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 lettuces (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)
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Method
Amanda's Thai Style Mint, Chicken and Coriander Salad is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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