Roasted chicken shreds and crunchy peanut salad with Asian (Thai ) style dressing. This is so yummy and healthy low fat salad. It is incredible for a light filling lunch. A recipe to keep.
Recipe source: taste.com.au
Ingredients (makes 2 servings)
Chicken roast (yields 2 cups chicken shreds)
3 chicken thighs
Salt, pepper and olive oil as per need
Dressing
1 tbs fish sauce
1 tbs brown sugar
2 tbs lemon juice
2 garlic cloves ( minced/ finely grated)
3 green chilies ( minced/ finely grated)
1/2 cup roasted salted peanut/ boiled salted peanuts ( roughly chopped)
Few avacado slices
2 boiled egg slices
Handful of lettuce/ mixed salad greens
Preparation
Preheat oven to 220c for 10 minutes. Line a baking tray with foil and grease with oil spray. Rub the chicken thighs with salt and pepper and a little olive oil. Bake in the preheated oven for 30-40 minutes flipping once in between. After cooked through, take them out and let it cool. When it warm enough to touch, make rough shreds with a fork or slice thin with a knife.
The chicken can be prepared a day in advance too. Leftover chicken roast pieces can also be used.
While the chicken is getting ready, do your prep work for the dressing and keep other ingredients ready.
Prepare hard boiled eggs. Slice them into small cubes.
Slice avacado into small cubes and keep them ready.
Roughly chop peanuts.
Tear the salad greens into rough pieces.
In a bowl add minced garlic and green chillies. Add fish sauce, brown sugar and lemon juice. Mix thoroughly. Add chopped peanuts and give a good toss. When the chicken shreds are ready, mix them in. Toss evenly.
Layer the salad plate/ bowl with salad greens. Place generous scoop of the prepared chicken peanut salad. Disperse a few avacado and boiled egg slices on the top.
The salad is now ready to be rigged in.
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