A light meal that packs a punch when it comes to satisfying flavours. Shredded chicken is tossed with oven-roasted carrots, charred corn, toasted black sesame seeds, greens & cucumber. This is all coated in an umami-rich Asian dressing.
Thai Chicken Salad
Thai Chicken Salad
with roasted carrot, corn & toasted sesame seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian Dressing
- Black Sesame Seeds
- Carrot
- Chicken
- Corn
- Cucumber
- Free-range Chicken Mini Fillets
- Peanuts
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-25 minutes (shifting halfway).
TOAST
Place the sesame seeds and Peanuts in a pan over medium heat. Toast until the sesame seeds start to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Roughly chop the chicken and season.
CHARRED Corn
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the Asian dressing with 2 [4]|#7DA0D7 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the Carrot, the Cucumber, the salad leaves, the corn, and the chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds and Peanuts. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-25 minutes (shifting halfway).
TOAST
Place the sesame seeds and Peanuts in a pan over medium heat. Toast until the sesame seeds start to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Roughly chop the chicken and season.
CHARRED Corn
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the Asian dressing with 2 [4]|#7DA0D7 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the Carrot, the Cucumber, the salad leaves, the corn, and the chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds and Peanuts. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the sesame seeds and Peanuts in a pan over medium heat. Toast until the sesame seeds start to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Roughly chop the chicken and season.
CHARRED Corn
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the Asian dressing with 6 [8]|#7DA0D7 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the Carrot, the Cucumber, the salad leaves, the corn, and the chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds and Peanuts. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the sesame seeds and Peanuts in a pan over medium heat. Toast until the sesame seeds start to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Roughly chop the chicken and season.
CHARRED Corn
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the Asian dressing with 6 [8]|#7DA0D7 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the Carrot, the Cucumber, the salad leaves, the corn, and the chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds and Peanuts. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Thai Chicken Salad?
The preparation time for Thai Chicken Salad with roasted carrot, corn & toasted sesame seeds is between 25 and 40 minutes.
What is the total time required to make Thai Chicken Salad with roasted carrot, corn & toasted sesame seeds?
The total time required to make Thai Chicken Salad with roasted carrot, corn & toasted sesame seeds is between 35 and 50 minutes.
How many servings does Thai Chicken Salad provide?
4 servings
What are the main ingredients in Thai Chicken Salad?
Asian Dressing, Black Sesame Seeds, Carrot, Chicken, Corn, Cucumber, Free-range Chicken Mini Fillets, Peanuts, Salad Leaves
What is the nutritional information of Thai Chicken Salad?
Calories: 476, Carbs: 39 grams, Fat: grams, Protein: 43.6 grams, Sugar: 14.7 grams, Salt: 177 grams
How do I prepare Thai Chicken Salad?
TOAST: Place the sesame seeds and peanuts in a pan over medium heat. Toast until the sesame seeds start to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-25 minutes (shifting halfway). CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. Fry the chicken on one side until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Roughly chop the chicken and season. CHARRED CORN: Return the pan to medium heat with a drizzle of oil if necessary. Fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. JUST BEFORE SERVING: In a small bowl, combine the Asian dressing with 2 [4]|#7DA0D7 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the carrot, the cucumber, the salad leaves, the corn, and the chicken. TIME FOR DINNER: Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds and peanuts. Well done, Chef!
What should be prepared from my kitchen to make Thai Chicken Salad?
Asian Dressing, Black Sesame Seeds, Carrot, Chicken, Corn, Cucumber, Free-range Chicken Mini Fillets, Peanuts, Salad Leaves
How many calories does Thai Chicken Salad have?
476 calories
How much fat content does Thai Chicken Salad have?
grams
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