Since it’s Monday I thought I would offer up one of my more healthy recipes. For me summer equals salad and this is the one I took for lunch today. I’m always trying to think of interesting ways to make my lunches different and this is one of my favourites. The tastiness of a Thai curry but in the form of a salad. Switch it up and swap the chicken for some shrimp or tofu and change the veg to whatever you have in your fridge. Stop eating the crap they give you at work or those 5,000 sandwiches from Paris Baguette and get up 10 minutes earlier and make yourself some sizzling salads for lunch. This recipe will make at least 4 portions and if you keep it in an air tight container and only add the dressing on the day you want to serve it, it should last 3-4 days. Bikini season is well and truly here, so I’ll try my best to bring you a couple more skinny recipes to get you through the summer season.
Ingredients
1 or 2 chicken breasts
1-2 tablespoons of green curry paste
200g of rice noodles
1 red pepper
1 green pepper
1/3 of a cucumber
50g of red cabbage
2 handfuls of lettuce leaves
A handful of coriander (cilantro)
Dressing
10 tablespoons of coconut milk
2 tablespoons of lime juice
1 tablespoon of soy sauce
2 tablespoons of sweet chili sauce
1 tablespoon of sesame sauce
Directions
Marinate the chicken in the Thai green curry paste for about an hour, then fry it in a little olive oil for about 5 minutes on each side until it’s cooked through. Whilst the chicken is cooking, cook the noodles according to the directions then rinse in cold water and allow to cool. Cut the cucumber, peppers, and red cabbage into thin strips. To make the dressing, combine the coconut milk, lime juice, soy sauce, sweet chili and sesame seed oil in a bowl and mix togther. When the chicken is done, cut into thin strips too, and toss together with noodles, coriander and vegetables . Then drizzle with as much dressing as you like. Serve on top of a bed of salad leaves and sprinkle with sesame seeds. Voilà Thai green chicken salad.
