Warm Thai chicken salad with red rice
Reviewed by our expert panelServes: 4
Time to make: 25 mins
Total cost: $24.80 / $6.20 per serve
(at time of publication)
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
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 439cal
-
Kilojoules 1840kJ
-
Protein 32g
-
Total fat 18g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 15g
-
Dietary fibre 7g
-
Sodium 350mg
-
Calcium 130mg
-
Iron 2.5mg
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.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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