Spicy Thai Chicken Salad

Chicken Thighs cooked in Thai flavors served on a Salad induced with Thia spices with a hot mayo sauce, with Chilli, Lemongrass, spring onions and Coriander.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the chicken thighs to a large bowl.

Step 2

Add in the marinade ingredients and mix well, ensuring you coat all the thighs in the ingredients. Cover the bowl with a towel and set aside.

Step 3

Add the sauce ingredients into a bottle and mix then set aside.

Step 4

In another large bowl add in the salad dressing ingredients and mix well.

Step 5

Add in the baby Plum tomatoes and coat them in the dressing, cover the bowl and set aside.

Step 6

Heat a large skillet or frying pan on medium-high heat and add a tablespoon of vegetable oil.

Step 7

Add in the chicken thighs and cook on both sides until they are caramelised, chop into one piece at its thickest point and ensure it is cooked all the way through.

Step 8

Remove the chicken and allow it to rest.

Step 9

While the chicken is resting add the salad ingredients into the bowl with the tomatoes and dressing and mix well, coating all the salad with the dressing.

Step 10

Slice up the chicken into bite-size strips and you’re ready to plate.

Step 11

Add some of the salad to a serving plate, scatter some of the chicken on top of the salad, and drizzle with the sauce.

Step 12

Garnish with a sprinkling of chopped coriander and scatter a few slices of spring onion and chilli. Lick you’re lips and enjoy.