Thai Chicken Salad – a detailed recipe for cooking. value of one serving: (4 total) Calories 363, total fat 20 g., saturated fats, proteins 32 g, carbohydrates one 5 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Andrew Purcell Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken breast fillets, skinless (approximately 450 gr.)
- 7 tbsp. l (1/2 tbsp.) Thai peanut sauce
- 3 tbsp. l vegetable oil
- Coarse salt and freshly ground pepper
- 2 tbsp. l freshly squeezed lime juice
- 1 head of romaine lettuce, chop
- 1/2 English cucumber or 2 Persian cucumbers, chopped straws
- 1 medium-sized carrot, cut in half lengthwise and chop thin slices
- 1 red bell pepper, cut into thin slices
- 1/4 Art. coarsely chopped fresh cilantro, as well as additionally for sprinkles
- 3 tbsp. l minced roasted salted peanuts
Recipes with similar ingredients: Chicken Breasts, Peanut Sauce, lime juice, romaine lettuce, cucumbers, carrots, sweet peppers, cilantro, Peanuts, Persian Cucumber
Recipe preparation:
- Preheat the grill or pan – grill to medium-high temperature. Cut chicken breast into 12 mm slices., put in a bowl. Add 2 tbsp. l peanut sauce, 1/2 tbsp. l vegetable oil, 1/4 tsp salt and pepper to taste, mix with meat. Grill chicken breasts until cooked, approximately 2 min each from each side. Transfer to a dish.
- Mix in a large bowl, the remaining peanut sauce, 2.5 tbsp. l vegetable oil, lime juice and 2 tbsp. l water. Add salad lettuce, cucumber, carrots, sweet peppers and cilantro, mix. Salt, pepper and divide the salad into portions. Top out chicken, sprinkle with peanuts and plenty of cilantro.
