Shredded Chicken Thai Salad
The Dish
Shredded Chicken Thai Salad
Best for: Lunch, Dinner
Serves: 4-6
Prep time: 30mins
Cook time:
This is a recipe you can play around with and if you don’t have everything on the list, don’t worry - it will still taste delicious. The balance of flavours works super well, the sweetness of the papaya balances the salty soy in the dressing. It’s a super healthy and delicious salad!
I made this the other night as an accompaniment to a few other Thai inspired dishes - but this also works as a dish in itself! Let me know what you think.
The Recipe
Step 1
Shred the cabbage and slice the rest of the ingredients using a julienne vegetable peeler. Try and get all the ingredients really thin and of equal size.
Step 2
Shred the chicken, and mix everything together.
Step 3
Add all the ingredients for the dressing into nutribullet and blend until smooth.
Step 4
Dress the salad and mix thoroughly along with the cashews, to ensure even coating. Top with thinly sliced spring onion, slices of fresh red chilli, coriander leaves and lime wedges.
The Ingredients
1/2 white cabbage.
1/2 red cabbage.
2 carrots.
2 courgettes.
1 red pepper.
100g bean sprouts.
100g edamame.
100g spring greens.
150g sugar snaps
1/4 large papaya.
75g salted cashews.
Full roast chicken, shredded.
Dressing:
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp yuzu
2 tbsp peanut butter
1 tbsp rice vinegar
1 tbsp agave
1 clove garlic
Red chilli (seeds removed (add as much or as little as you like depending on your spice tolerance)
2cm ginger
Topping:
2 spring onions
1 red chilli
1 lime
Small bunch of coriander
