Saturday, September 02, 2006

Thai Chicken Salad

(No photo - yet)

Well, I had carrots and spring onions, peanuts and a couple of oriental sauces in my fridge, so I threw them all together with a few other ingredients to make this salad with, what I like to think of as, a bit of a Thai flavour.

Thai Chicken Salad
This serves 2 people (depending on hunger levels...)

2 carrots, very coursely grated/julienned
2 spring onions, sliced into rings
2 chicken fillets, grilled (or 1 large chicken breast) and cut into rough strips
100g baby spinach leaves, torn
1/4 cup peanuts
1/4 cup beansprouts (any type)
Pad Thai sauce (about 3 tablespoons I'd say)
soya sauce (probably about 2 tablespoons)
a drizzle of plum sauce
black pepper, freshly ground

Mix everything together and enjoy.

Note: If you are intending on keeping some of the salad for the next day, do not add the peanuts to the mix, or else it will go soggy overnight. Just sprinkle on some peanuts before serving.

Another note: I'm inclined to think chilli and mushrooms will also fit quite well into the mix.


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