Zingy Thai Chicken Salad

This is an amazing salad, packed full of protein and vitamins, and enhanced by the Thai spices and herbs. Using skinless and boneless chicken breasts and fresh salad ingredients, the dish is low in fat and extremely healthy.

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Ingredients

1. 2 boneless and skinless chicken breasts, about 8 oz / 225 g each
2. ½ Chinese celery cabbage (also called Napa cabbage)
3. 1½ cups carrots, julienned
4. 1 oz coriander, chopped
5. ½ cup of spring green onions/scallions, chopped
6. 2 large garlic cloves, peeled and finely chopped
7. 2 small red chilies, finely chopped
8. 2 Tbsp. of low-sodium soy sauce
9. ½ Tbsp. coconut sugar or organic dried whole cane juice
10. 2 Tbsp. lime juice, freshly squeezed
11. 1 Tbsp. peanut oil (if not available, use sesame oil)
12. 1 stalk of lemon grass, chopped and lightly crushed
13. 1 inch / 2½ cm of ginger, peeled and finely chopped
14. ¼ cup of unsalted peanuts, finely chopped
15. Thinly sliced flesh from one mango or papaya
16. Lettuce leaves to garnish the plate

Directions

1. Preheat oven to 160°C/320°F.
2. Peel and slice the lemongrass stick into pieces and lightly crush. Do the same with the ginger and place both in the bottom of a deep baking dish.
3. Place the chicken breasts on the top of the spices, and fill with water up to approximately 1½ inches / 4 cm covering over the chicken. Place in the oven and cook for 30 minutes.
4. Remove from the oven and allow to cool. In the meantime, prepare all your salad vegetables using your chopping board. The best way to shred the cabbage is by rolling up each leaf and finely slicing downwards.
5. Peel the carrots and slice them julienne style, either by hand or with a julienne cutter if you have one.
6. Dice the salad onions, and chop the coriander finely. Once all your salad vegetables are prepared, put into a large bowl and set aside.
7. Chop the peanuts and place in a separate bowl. Remove the mango or papaya skin, and slice as thinly as you can. Leave to one side.
8. For the salad dressing, combine the peanut or sesame oil, chilies, soy sauce, and chopped garlic. Mix the lime juice with the sugar. Adjust seasoning to taste: you can add more of any of the dressing ingredients depending how spicy or sweet you want it.
9. When the chicken has cooled enough, add to the bowl. Pour the dressing over the salad and mix thoroughly.
10. Prepare your serving platter by placing lettuce leaves around the outside edge. Place the chicken salad in the center of the platter, and top with the mango/papaya, followed by the chopped peanuts.

The method of poaching used to cook the chicken is a healthier option than grilling, frying, or baking with the skin on. The various textures of the salad create an amazing ‘crunch,’ while the dressing gives the ‘zing’ from the fresh lime juice, low fat soy sauce, garlic, and chilies. This is a great lunch or supper dish, and a super centerpiece for a summer garden party.

Serving size: 2 cups

Exchanges per Serving: 1 Carb, 4 Protein, 1 Fat

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