Estimated reading time: 2 minutes
From my time in Bangkok I was inspired by the spicy beef salad, which is really refreshing with its mint. Especially during the quite humid weather, like it can be from time to time. Today I prepared a Thai Spicy Chicken Salad for you! Which is high in fibre and protein and low in fat! The perfect dish for your post workout or just for a fast lunch or dinner.
I love Thai food and I was never bored during my entire time in Bangkok with it. Bangkok is not sleeping anyway and you will find amazing food 24/ 7 in all corners of it’s streets! I suggest to try the food stalls directly on the streets, even though you might have doubts, when you visit Bangkok for the first time! But out of my experience, I had the most delicious dishes directly at the street.
Why is this Spicy Chicken Salad Recipe healthy?
Ok, lets start with the meat. I used organic chicken, which is in general low in fat and high in protein. I added chick peas additionally to the recipe, which comes with fibre which is good for our digestion and an additional portion of protein. Thai’s usually dissolving sugar in the fermented fish sauce, which I replaced with honey.
Chili is known for burning fat and the fresh herbs (mint and cilantro) are rich in nutrients, improving brain functions and protecting your body from infections.
Oh definitely! Just prepare the recipe without.
First replace the chicken with tofu, ether a soft one an scrambled it or a smoked one and grill it. And of course waive the fish sauce.
Spicy Chicken Salad
Equipment
- 1 cutting board
- 1 cooking knife sharp
- 1 frying pan
Ingredients
Spicy Chicken Salad
- 1 pcs tomato
- 5 tbsp chick peas can, without sugar
- 2 pcs shallots
- 100 gramm ground chicken
- 2 pcs garlic cloves
- 1 pcs chili thai
- 1 pinch salt
- 1 pinch pepper
- 1 tsp olive oil
- 1 tsp fish sauce
- 0,5 tsp sesame oil
- 2 tbsp mint
- 2 tbsp cilantro
- 1 pcs lime
Instructions
Spicy Chicken Salad
- Dice the tomato, chop the shallots, garlic and chili. Heat a pan and fry the ground chicken with shallots, garlic and the chili. Add salt and pepper to taste. When fully cooked through, transfer it in a bowl. For the chickpeas, use can ones without sugar and wash it after opening the can.
- For the chickpeas, use can ones without sugar and wash it after opening the can. Add them to the chicken, same with the tomato, olive oil, fish sauce, sesame oil and juice of a half lime. Add salt and pepper to taste.
Plating
- Add the fresh mint and cilantro and plate the salad in a bowl. Garnish with the remaining half lime , fresh herbs.
