Thai Chicken Salad
With A Blast
With A Blast
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1/4 cup Soy Sauce
  • 3 TB Fresh Ginger, grated
  • 1 t Garlic, minced
  • 3 TB Olive Oil
  • 2 TB Hoisin Sauce
  • 1 TB Sesame Oil
  • 1 t Tabasco Sauce
  • 2 TB Brown Sugar
  • 2 TB Honey
  • 300 g Chicken Fillets
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Spring Onions, chopped
  • 1 Small Cabbage, shredded, torn
  • 2 Carrots, peeled and grated
  • 1 Onion, halved and thinly sliced
  • 2/3 cup Fresh Coriander Leaves, roughly chopped
  • 1/2 cup Almond Flakes, toasted, divided
  • 2 t Sesame Seeds, toasted, divided
  • 1. ) Mix together the Marinade/Dressing ingredients {Soy Sauce through Honey}.
  • 2. ) Place the Chicken in a marinade bowl - drizzle over 3 TB of the Marinade/Dressing - cover and chill for 30 minutes, turning over after 15 minutes.
  • 3. ) Add the Red Wine Vinegar and Spring Onions to the remaining Dressing - chill until needed.
  • 4. ) Grill the Chicken Fillets using a health griller, griddle pan, the BBQ grill or George Foreman until done - allow to rest for 15 - 20 minutes - slice or cut into cubes.
  • 5. ) In a large mixing bowl, combine the Chicken, Cabbage, Carrots, Onion, Coriander and half the Almonds and half the Sesame Seeds - toss well and transfer to a serving dish.
  • 6. ) Drizzle with the Dressing and sprinkle over the remaining Almonds and Sesame Seeds.

Instructions

Comments

Log in or Register to write a comment.