Thai chicken salad
(at time of publication)
- 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
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.
Make it gluten free: Check fish sauce and sweet chilli sauce are gluten free.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 5g
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