What are the main ingredients in Thai Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Thai Chicken Salad?

Calories: 414, Carbs: 38 grams, Fat: grams, Protein: 41.9 grams, Sugar: 14.5 grams, Salt: 1649 grams

How do I prepare Thai Chicken Salad?

TOAST: Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Using two forks, gently shred the chicken, and season. CHARRED CORN: Return the pan to medium heat with a drizzle of oil, if necessary. When hot, 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 4 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the roasted carrot, the diced cucumber, the shredded salad leaves, the charred corn, and the shredded chicken. TIME FOR DINNER: Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds. Well done, Chef!

What should be prepared from my kitchen to make Thai Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Thai Chicken Salad

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

with roasted carrot, corn & toasted sesame seeds

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Asian Dressing
Black Sesame Seeds
Carrot
Chicken
Corn
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they 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. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Using two forks, gently shred the chicken, and season.
CHARRED CORN
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, 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 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the roasted carrot, the diced cucumber, the shredded salad leaves, the charred corn, and the shredded chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds. Well done, Chef!

Carrot - 240g
Black Sesame Seeds - 5ml
Free-range Chicken Breast - 1
Corn - 50g
Asian Dressing - 30ml
Cucumber - 50g
Salad Leaves - 20g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they 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. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Using two forks, gently shred the chicken, and season.
CHARRED CORN
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, 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 4 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the roasted carrot, the diced cucumber, the shredded salad leaves, the charred corn, and the shredded chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds. Well done, Chef!

Carrot - 480g
Black Sesame Seeds - 10ml
Free-range Chicken Breasts - 2
Corn - 100g
Asian Dressing - 60ml
Cucumber - 100g
Salad Leaves - 40g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they 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. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Using two forks, gently shred the chicken, and season.
CHARRED CORN
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, 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 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the roasted carrot, the diced cucumber, the shredded salad leaves, the charred corn, and the shredded chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds. Well done, Chef!

Carrot - 720g
Black Sesame Seeds - 15ml
Free-range Chicken Breasts - 3
Corn - 150g
Asian Dressing - 90ml
Cucumber - 150g
Salad Leaves - 60g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they 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. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Using two forks, gently shred the chicken, and season.
CHARRED CORN
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, 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 8 tbsp of olive oil, a sweetener (to taste), and seasoning. In a salad bowl, combine the roasted carrot, the diced cucumber, the shredded salad leaves, the charred corn, and the shredded chicken.
TIME FOR DINNER
Make a bed of the loaded salad, drizzle over the dressing, and sprinkle over the toasted sesame seeds. Well done, Chef!