Thai Chicken Salad


500g chicken breasts, sliced into strips

10 ml (2 tsp) Thai red curry paste

1 tsp Robertsons crushed garlic

1 ml lemon zest

1 ml red onion, thinly sliced

2 ml tomatoes, quartered

125 ml (1/2 cup) fresh mint, chopped

70 ml fresh coriander, chopped

400g mixed salad leaves



1.  In a bowl, mix the chicken strips, curry paste, garlic and lemon zest. Cover and refrigerate overnight.

2.  Heat sunflower oil in a frying pan and cook the chicken in batches until tender and lightly browned.

3.  Return the chicken to the pan and add the onion. Fry for a further one minute before adding the tomato, mint and coriander. Stir until just heated through.

4. In a large bowl, toss the chicken together with the salad leaves and stir.

5.  Serve in hot soup bowls, with a drizzle of low fat yoghurt, mixed with traditional Madras curry powder, and a little maple syrup or honey (optional). Sprinkle with chopped fresh chives if desired.


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