Recipes.

Tangled Thai Chicken Salad

By Meg Yonson


Tangled Thai Chicken Salad
Photo by: Ella Martin.
  • 4 servings
  • Prep - 15 mins
  • Total - 15 mins
Tangled Thai Chicken Salad
Photo by: Ella Martin.

Just chop and toss! This Thai chicken salad is prepared in 15 minutes with no cooking time. It’s crunchy, zesty, super nutritious and insanely delicious! Perfect for a family dinner, or to make on Sunday for lunches during the week.  

Servings: 4
Preparation: 15 mins

Ingredients

Asian Dressing

  • 1 clove garlic, minced.
  • 1/2 teaspoon chilli flakes.
  • 1 lime, juiced.
  • 2 tablespoons tamari.
  • 2 teaspoons rice malt syrup.

Tangled Thai Salad

  • 1 cup kale, finely shredded.
  • 1 large carrot, julienned.
  • 1 small napa cabbage.
  • 1 red capsicum.
  • 1 cup mint, leaves picked.
  • 1 cup coriander, leaves picked.
  • 400 g shredded roast chicken.

To serve

  • 1/2 cup roasted cashews or peanuts.
  • 1/4 cup coconut flakes.

Directions

1. Add all ingredients for the salad dressing into a large mixing bowl. Whisk to combine.

2. Add the ingredients for the salad into the bowl and toss to combine.

3. Serve the salad into four bowls, then top with nuts and coconut flakes to serve.


Note

Styling by Gemma Lush. 

Use your leftovers: This meal is the perfect vehicle to use up leftover produce. We also love adding in finely shredded broccoli florets, thinly sliced snow peas, herbs like flat-leaf parsley and chives and diced cucumber.

Just chop and toss! This Thai chicken salad is prepared in 15 minutes with no cooking time. It’s crunchy, zesty, super nutritious and insanely delicious! Perfect for a family dinner, or to make on Sunday for lunches during the week.

Ingredients

Asian Dressing

  • 1 clove garlic, minced.
  • 1/2 teaspoon chilli flakes.
  • 1 lime, juiced.
  • 2 tablespoons tamari.
  • 2 teaspoons rice malt syrup.

Tangled Thai Salad

  • 1 cup kale, finely shredded.
  • 1 large carrot, julienned.
  • 1 small napa cabbage.
  • 1 red capsicum.
  • 1 cup mint, leaves picked.
  • 1 cup coriander, leaves picked.
  • 400 g shredded roast chicken.

To serve

  • 1/2 cup roasted cashews or peanuts.
  • 1/4 cup coconut flakes.

Directions

1. Add all ingredients for the salad dressing into a large mixing bowl. Whisk to combine.

2. Add the ingredients for the salad into the bowl and toss to combine.

3. Serve the salad into four bowls, then top with nuts and coconut flakes to serve.

Note

Styling by Gemma Lush. 

Use your leftovers: This meal is the perfect vehicle to use up leftover produce. We also love adding in finely shredded broccoli florets, thinly sliced snow peas, herbs like flat-leaf parsley and chives and diced cucumber.

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