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Get your taste buds dancing with this zesty Thai Chicken Salad. A balance of sweet-sour-savoury and a little heat will make your salad exciting!
|Thai Mix Spices||1 tsp|
|Wok oil with lemongrass||1 Tbsp|
|Coconut Sugar||2 Tbsp|
|Fish sauce||2 Tbsp|
|Romaine salad hearts, chopped||3 pieces|
|Bell pepper||1 piece|
|Lime juice||2 Tbsp|
Prepare the salad
Chop the romaine and slice the bell pepper. Place them in a large bowl.
Make the dressing
In a small container combine fish sauce, lime juice, coconut sugar, sliced shallots. Shake until well-combined. Set aside.
Stir fry the meat
Season both sides of the chicken breast with Thai spices. Add 1 tbsp of lemongrass wok oil in a pan and stir fry the chicken until fully cooked, about 3 minutes per side. Let rest for 5 minutes and cut into thin slices.
Plate your dish
Pour the dressing over the romaine and add the chicken. Toss until all the leaves are evenly coated.