Warm Thai chicken salad with red rice
Serves: 4
Time to make: 25 mins
Ingredients
- Dressing
- 2 limes, juice
- 2 tablespoons sesame oil
- Salad
- 400g cooked lean chicken breasts, shredded
- 400g pack bok choy, trimmed, chopped
- 1 Lebanese cucumber, sliced
- 1 mango, sliced thinly
- ½ cup fresh mint
- 6 spring onions, sliced diagonally
- 250g packet Thai red rice (we used SunRice)
- 2 tablespoons unsalted peanuts
- 1 red chilli, very finely sliced
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Instructions
1 Mix dressing ingredients together with a pinch of sugar. Place all salad ingredients in a bowl and toss with the dressing.
2 Cook rice following packet directions. Serve rice with the salad. Scatter over peanuts and sliced chillies. Garnish with mint if you prefer.
Nutrition Info (per serve)
-
Calories 439 cal
-
Kilojoules 1840 kJ
-
Protein 32 g
-
Total fat 18 g
-
Saturated fat 4 g
-
Carbohydrates 35 g
-
Sugar 15 g
-
Dietary fibre 7 g
-
Sodium 350 mg
-
Calcium 130 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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