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 Breast
- Free-range Chicken Breasts
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
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!
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!
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!
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!
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 Breast, Free-range Chicken Breasts, Salad Leaves
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?
Asian Dressing, Black Sesame Seeds, Carrot, Chicken, Corn, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Salad Leaves
How many calories does Thai Chicken Salad have?
414 calories
How much fat content does Thai Chicken Salad have?
grams
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