Thai Chicken Salad

This Thai chicken salad is a great choice for an easy, but super tasty lunch – it’s packed with flavour and protein and only takes 15 minutes to make.

Serves : 2 Prep : 5 mins Cook : 10 mins

WHAT YOU NEED:

• 7 oz. (200g) chicken thighs, skinless
• 1 tbsp. coconut oil
• 2 limes, juiced
• 1 tbsp. fish sauce
• 1 tsp. coconut sugar
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 2 handfuls salad leaves
• 1 medium cucumber, sliced
• 1 red onion, sliced
• 1 red pepper, sliced
• 1 handful fresh mint
• 1 handful fresh coriander
• 1/4 cup peanuts, roasted

WHAT YOU NEED TO DO:

1. Season the chicken with salt and pepper. Heat the coconut oil in a frying pan over a high heat and fry the chicken until brown and cooked through. Remove from the pan and let it rest on a plate.

2. Meanwhile, make the dressing by mixing the fish sauce, lime juice, sugar, garlic, and olive oil in a small bowl.

3. Then, mix the salad leaves and sliced vegetables in a large bowl and drizzle with the dressing.

4. Divide the salad between plates, cut the chicken into strips, and place it on top of the salad. Garnish with the mint and coriander leaves and sprinkle with roasted
peanuts.

Nutrition per serving : Kcal: 388   Fats: 24g   Carbs: 18g   Protein: 25g