Chicken Pad Thai Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
15 mins
Give your salad and oriental twist with this different healthy and dairy-free take on Pad Thai
Servings: 2
Ingredients
For the salad
- 1 chicken breast
- 1 carrot
- 1 courgette
- 2 spring onions
- 1 red pepper
- 2 cups of red cabbage
- 1/2 cup edamame beans
- 1/3 cup of peanuts
- coriander to garnish
For the dressing
- 1/2 red chilli
- 1 clove of garlic
- thumb size piece of ginger
- 2 tbsp maple syrup or honey
- 3 tbsp of soy sauce or tamari
- juice of half a lime
Instructions
For the salad
-
Roast or grill the chicken breast until cooked and leave aside to cool before dicing.
-
Spiralise the courgette or carrots to create noodles (you can use a speed peeler to make ribbons instead).
-
Chop the red pepper, spring onions, red cabbage and mix together in a bowl with the chicken, edamame beans and vegetable noodles.
For the dressing
-
De-seed (optional) and finely dice the chilli, grate the ginger and garlic and add to a bowl.
-
Pour in the soy sauce, maple syrup and lime juice and stir well.
-
Pour the dressing over the salad and mix through. Garnish with fresh coriander and peanuts.