Plat
Thai Inspired Chicken Salad
25 minPour 2Nutri-Score B€€
B
25 min
25 minThai Inspired Chicken Salad
ce qu’il vous faut
Ingrédients
chicken breast (cooked, shredded)Viandes2 morceaux
purple cabbage (shredded)Fruits et légumes135 g
cucumber (seeds removed, diced)Fruits et légumes65 g
carrot (shredded)Fruits et légumes55 g- green onion (sliced)Fruits et légumes1 morceau
- cilantro (chopped)Fruits et légumes15 g
sliced almonds (toasted)Fruits à coque et graines15 g
crackers (for serving)Boulangerie30 g
lime (juiced)Fruits et légumes1 morceau- fish sauceÉpicerie15 ml
soy sauceÉpicerie8 ml
honeyÉpicerie15 ml
garlic (minced)Fruits et légumes1 morceau- srirachaÉpicerie8 ml
ginger (grated)Fruits et légumes1 g
par portion
Nutrition
301kcal
- Glucides
- 23 g
- Protéines
- 33 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier
knife
Presse-agrumes
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Shred the cabbage and add it to a large bowl.
- Deseed the cucumber, dice it and add it in.
- Add the shredded carrot, sliced green onion and chopped cilantro.
- Étape 2
Shred the chicken
- Shred the cooked chicken breast with two forks instead of dicing it so it absorbs the sauce better.
- Étape 3
Make the sauce
- Squeeze in the juice of the lime.
- Add the fish sauce, soy sauce, honey, minced garlic, sriracha and grated ginger.
- Whisk until well combined.
- Étape 4
Assemble the salad
- Add the shredded chicken to the vegetables.
- Pour over the sauce and toss to coat.
- Top with sliced almonds and serve with crackers.