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Thai Chicken Salad Recipe

Made with gluten-free rice noodles (instead of wheat), chicken strips and garden greens, this easy-to-make, healthy Thai salad will be sure to win rave reviews from all your culinary fans. This wonderful tangle of ingredients is then tossed with a low-fat, tangy salad dressing, then you'll have a low calories, low-fat, high protein and very nutritious salad to impress your friends and families.

In this warm, tangy and spicy Thai chicken salad recipe, stripped chicken breast is grilled and then tossed with a bed of salad ingredients - carrot strips, zucchini strips, snow pea strips, baby corn cobs, broccoli florets, shredded bok choy, fresh cilantro leaves and rice vermicelli. To serve, coat the chicken salad mixture in a ready-made, low-fat, spicy dressing of your choice, and top with a sprinkling of squeezed lime juice.

Ingredients :

Serves 6

  • vegetable oil spray

  • 4oz / 115g skinless chicken breast portion, cut lengthwise horizontally

  • 1oz / 25g rice vermicelli

  • ready-made low-fat spicy dressing of your choice

  • 3 limes, halved

     

    For the salad :

  • 1ľoz / 50g seeded mixed bell peppers, sliced into thin strips

  • 1/3 cup thin carrot strips

  • 1/3 cup thin zucchini strips

  • 1/3 cup thin snow pea strips

  • scant ˝ cup baby corn cobs, sliced into thin strips

  • ˝ cup broccoli florets, cut into Ľ inch / 5mm pieces

  • ˝ cup shredded bok choy

  • 4 tbsp coarsely chopped fresh cilantro leaves

 Healthy Easy Salad Recipe - Thai Chicken Salad

Method :

  1. Heat a grill pan over high heat and spray lightly with oil. Add the chicken and cook for 2 minutes on each side, or until thoroughly cooked through. Remove the chicken from the pan and shred.

  2. Cook the vermicelli according to the packet instructions.

  3. To make the salad, put all the salad ingredients with the chicken into a large bowl. Drain the vermicelli and add to the bowl. Pour the dressing over the salad and toss together, making sure that all the ingredients are well coated. Cover and chill in the refrigerator for at least 2 hours before serving. Serve on large plates, squeezing the juice from half a lime over each serving.

Natritional Facts :

  • Calories: 134

  • Fat: 1.5g

  • Saturated Fat: 0.4g

  • Salt: 0.3g

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