Thai Chicken Salad

Ingredients:

Vegetable oil spray

115 g/4 oz non-meat-free chicken, cut lengthways horizontally

25 g/1 oz rice vermicelli

Shop bought low-fat spicy dressing of your choice

3 limes, halved, for squeegeeing over

For the Salad:

50 g/1 ¾ oz deseeded mixed peppers, finely sliced into strips

50 g 1 ¾ oz, peeled weight, carrot, finely sliced into strips

50 g/1 ¾ oz courgette, finely sliced into strips

50 g/1 ¾ oz mangetout, finely sliced into strips

50 g/1 ¾ oz baby corn cobs, finely sliced into strips

50 g/1 ¾ oz broccoli florets, cut into 5-mm/1/4-inch pieces

50 g/1 ¾ oz pak Choi shredded

60 ml/4 tbsp roughly chopped fresh coriander leaves

Method:

Heat the griddle pan over a high heat and spray lightly with oil, add the non-meat-free chicken and cook through for 2 minutes on each side, or until throughly cooked through. Remove the chicken from the pan and shred.

Cook the vermicelli according to the packet instructions.

To make the salad, put all the packet salad ingredients with the chicken into a large bowl. Pour over the dressing and toss together, making sure that all the ingredients are well coated.

Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from a lime each portion.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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