There’s nothing better than a quick and easy, yet healthy meal that you can prepare ahead of time. It’s well worth being organised enough now to wash, dry and seal containers of salad mixes to save valuable time later when your in a rush trying to fit everything into your day. Sunday is a good day to use a veggie wash to carefully clean salad leaves, steam any vegetables you want to use during the week, and to prepare your protein. This salad has a delicious dressing with bite & tang, just as you would expect with Thai flavours.
Chicken Salad with Thai dressing
- 500 g chicken tenderloins
- 1/2 lime
- 1 large green coral lettuce
- 200 g snow peas
- 1 carrot, julienned
- 1 large red chilli, deseeded and diced
- bunch coriander, chopped (reserve roots)
- 2 red chillies, birdseye, deseeded
- 1 garlic clove
- 2 coriander roots, washed & chopped
- 1 tbsp palm sugar, grated
- 1/3 cup lime juice
- 1/4 cup fish sauce
Grill chicken tenderloins in a griddle pan. Squeeze some lime on them before turning.
Combine lettuce, snow peas, carrot and chilli in a large bowl then add cooked chicken. Add chopped coriander.
Using a mortar and pestle, crush de-deseeded chillies, garlic clove and coriander roots into a fine paste. Add palm sugar and stir until the dissolved.
Add in lime juice and fish sauce. Stir. Taste the dressing and add more sugar, fish sauce or lime juice according to taste.