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🍽️ Fresh Thai Chicken Salad with Curry Dressing

324 kcal · 30 min · 4 servings

Ingredients

• 450 g deboned chicken thighs (skinless)
• 1 tsp lemongrass (finely grated)
• 1 onion
• 2 tomatoes
• 1 handful mint
• 1 handful cilantro
• 400 g mixed leaf salad
• 1 bunch spring onions
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp oil
• Garnish
• Lemongrass (cut into fine long strips)
• 1 handful cilantro and mint
• 2 chili peppers
• 1 shallot
• 0.5 tsp ginger (freshly grated)
• 1 tsp shrimp paste

Instructions

1. 1. Pound the curry paste ingredients in a mortar until you have a fine paste.
2. 2. Wash the spring onions, trim the ends, and slice them into thin rings.
3. 3. Wash the leaf salad, spin it dry, and place it in a large bowl.
4. 4. Roughly chop the fresh herbs and add them to the salad along with the spring onion rings.
5. 5. Peel the onion and chop it into small cubes.
6. 6. Wash the tomatoes and cut them into wedges.
7. 7. Cut the chicken meat into thin strips.
8. 8. Mix the chicken strips in a bowl with the curry paste and the lemongrass.
9. 9. Heat oil in a pan and fry the chicken, stirring occasionally, for about 2 minutes.
10. 10. Remove the chicken from the pan and set it aside.
11. 11. Fry the onion cubes in the remaining pan juices until brown.
12. 12. Add the tomato wedges and fry them briefly.
13. 13. Return the chicken to the pan and let it cook through.
14. 14. Distribute the chicken and tomatoes over the salad in the bowl.
15. 15. Heat the sugar, fish sauce, and lime juice briefly in the pan.
16. 16. Drizzle the warm sauce over the salad as a dressing.
17. 17. Garnish the salad with lemongrass and fresh herbs and serve.

Nutrition per serving

• kcal: 324
• Protein: 24 g · Fett/Fat: 19 g · Carbs: 14 g