This salad is very close to my heart as it’s my “go to weekend dinner” salad. Hopefully when you have some marinated chicken in your fridge you can make this in just under 15 mins. I’ll tell you how I do it.
My weekend is crazy. Daily morning chores, breakfast, then snacking (we have early brekkie), then lunch…..huh so much cooking and planning and it’s needs to be something different or specials. So by the time it’s dinner time I am exhausted.
Oh completely forgot we also have to go out for outings…imagine. What I usually do is with my lunch prep I marinade some chicken breast with yougurt and basic spices. So I come home cook the breast ( it takes very less time to cook); chop up salad till then and that’s it. Dress it all up. Yay!!
This salad is super healthy and super duper delicious. The sticky, sweet and little chilli hit in the chicken is perfectly balance with the creaminess of the salad. This is what I call the ultimate food high.
Directions to make Thai Sweet Chilli Chicken Salad-
200g Chicken Breast Boneless
1/4 cup thick yougurt or hung curd
Salt & pepper as per taste
1 tsp sweet paprika/ chilli powder
1/4 tsp garam masala
1/2 TSP coriander powder
Few drops of lemon juice
2 cups shredded lettuce
1 medium cucumber roughly chopped
7-8 baby tomatoes halved
For the dressing:
2 tsp Thai Sweet Chilli Sauce for chicken and some extra
1 tbsp extra virgin olive oil
Juice of half a lemon
Salt and pepper to taste
Marinate the chicken for 4-6 hours. Can also keep overnight.
Cook the chicken on a griddle pan or tawa or a nonstick pan with some butter. I chopped my chicken into medium size chunks. It took around 10 mins to cook them. Once cooked add Thai Sweet Chilli Sauce and cover.
Chop the salad ingredients. Separately take all the Ingredients of dressing in a small jar or something with a lid and shake well until combined.
Mix this dressing to the salad.
Now take a handful of salad and top it on to your serving plate. Place the chicken on top.
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