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Thai Chicken Salad

  • 45minutes
  • 1498calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, E, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon masaman curry paste

  2. 2 tablespoons fish sauce

  3. 2 tablespoons peanut butter

  4. 3 tablespoons tamarind juice

  5. 3 tablespoons sugar

  6. 1 teaspoon paprika

  7. 1 teaspoon garlic powder

  8. 2 cups coconut milk

  9. 4 tablespoons peanuts , crushed

  10. 1/4 lb boneless chicken breast (115g)

  11. 1 egg , hard-boiled and cut in pieces

  12. 4 leaves Lettuce , cut in pieces

  13. 1/4 cucumber , sliced

  14. 1/4 carrot , sliced

  15. 1/2 Tomato , sliced

  16. 1/4 cup onion , shredded

Instructions Jump to Ingredients ↑

  1. Peanut Sauce:.

  2. Add all Peanut Sauce ingredients to heavy duty sauce pan and bring to the boil. Stir 15 minutes on medium heat until reduced to 1 ½ cups. Set aside to cool while you prepare the salad.

  3. Salad:.

  4. Add enough water to medium-sized saucepan to cover chicken and bring to the boil. Add chicken and cook fro 15 minutes. Remove and set aside to cool. Once cool, shred.

  5. Compose chicken shreds, egg, lettuce, cucumber, carrot, tomato and shredded onion on plate.

  6. Drizzle over the peanut sauce and serve.

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