Preparation time is 10minutes
Cook time is 7minutes
Total time is 17minutes
Serve is for 4 people
Estimated cost per serve is 16.26 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 400grams skinless boneless chicken breasts
- 1/2 red capsicum
- 1/2 yellow capsicum, finely sliced
- 15 cherry tomatoes, halved
- 1 handful mint leaves, chopped
- 1 handful coriander leaves, chopped
- 50grams salted peanuts, chopped (optional)
- 1 pinch chilli flakes
- 1 pinch salt
- 4tablespoons lime juice
- 4teaspoons Thai fish sauce
- 1tablespoons caster sugar
- 1 small lettuce, shredded
- 100grams beansprouts
- 1 large carrot, shaved using a vegetable peeler
- 15centimeters cucumber, deseeded and finely sliced
Description
This colourful salad requires very little cooking. Toss with the dressing at the last minute to prevent wilting.
Method
Step 1 of 3
Poach the chicken in a large saucepan in plenty of simmering salted water for 7-10 minutes, depending on the thickness, until cooked through. Let cool, then thinly slice.
Step 2 of 3
Whisk the lime juice, fish sauce, sugar, a pinch of salt, and the chilli flakes, if using, together, until the sugar dissolves.
Step 3 of 3
Mix together the salad vegetables, most of the herbs, and the chicken. Mix in the dressing and scatter with the remaining herbs and the peanuts, if using, to serve.
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