Thai chicken salad

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 1

Time to make: 20 mins

Ingredients

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1 teaspoon sesame oil

150g chicken tenderloins, finely chopped

1 spring onion, sliced

1 clove garlic, crushed

⅓ cup grated carrot

½ cup shredded Chinese cabbage

2 teaspoons fish sauce

1 tablespoon sweet chilli sauce

2 large (or 4 small) cup-shaped iceberg lettuce leaves

½ cup cooked brown rice, to serve

Instructions

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1 Heat oil in a frying pan and place over a high heat. Cook chicken, onion and garlic for 5 minutes until browned. Add carrot and cabbage. Cook for 2-3 minutes or until soft. Stir through fish sauce and sweet chilli sauce.

2 Spoon into lettuce leaf cups. Serve with rice.

Variations

Make it gluten free: Check fish sauce and sweet chilli sauce are gluten free.

Nutrition Info (per serve)

Calories 404 cal

Kilojoules 1690 kJ

Protein 38 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 5 g

Sodium 730 mg

Calcium 90 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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