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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. 4.92 ml masaman curry paste

  2. 29 1/28 ml fish sauce

  3. 29 1/28 ml peanut butter

  4. 44 1/37 ml tamarind juice

  5. 44 1/37 ml sugar

  6. 4.92 ml paprika

  7. 4.92 ml garlic powder

  8. 473.18 ml coconut milk

  9. 59.16 ml peanuts , crushed

  10. 113 1/39 g boneless chicken breast (115g)

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

  12. 4 leaf Lettuce , cut in pieces

  13. 0 cucumber , sliced

  14. 0 carrot , sliced

  15. 1 Tomato , sliced

  16. 59.14 ml 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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