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Thai Chicken Salad
Ingredients
500g skinless chicken tenderloins, breast or thighs
2 cloves crushed, peeled and chopped garlic
1 tbsp soy sauce
2 tbsp lime or lemon juice
1 tbsp Thai green curry paste
1 tbsp sugar
1 tbsp each chopped fresh mint and coriander
150g mesclun salad mix
1/4 cup each fresh coriander and Thai basil leaves
1 red pepper, finely sliced with seeds removed
1/2 cup toasted cashew nuts
Method
Cut Tegel chicken into strips and sear on a preheated barbecue until cooked through and juices run clear.
Mix garlic, soy, lime juice, curry paste, sugar, mint and coriander. Add chicken and mix to coat. Chill until ready to serve.
Toss chicken, mesclun, herbs, red pepper and cashew nuts together and serve. |
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