Thai Chicken Salad
Thai Chicken Salad - An effortless Southeast Asian dish
Healthy, because
Even smarter
Nutritional values
Thai salad is low in fat, rich in protein and provides a wealth of vitamins and minerals: The daily requirement of vitamin A for the immune system and smooth skin as well as niacin for energy production is covered by one serving.
Roasted cashews increase the fat content of the salad, but at the same time provide more bite and nutty taste. They also provide healthy fatty acids and supply us with the anti-stress ingredients magnesium and vitamin B1.
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 273 mg | (2,275 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,096 mg | (27 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 116 mg |
Ingredients
- Ingredients
- 4 ozs Glass noodles
- 12 ozs Chicken breasts
- salt
- peppers
- 1 Tbsp vegetable oil
- 1 Cucumber (about 250 grams)
- 1 carrot (about 75 grams)
- 2 shallots
- 1 small garlic clove
- 1 small green chili pepper
- ½ Lime
- 1 Tbsp Thai fish sauce
- 1 tsp soy sauce
- cane sugar
- 1 pc ginger (about 3/4 ounce)
- 1 tsp sesame oil
- 1 Romaine lettuce
- 5 sprigs cilantro
Kitchen utensils
Preparation steps
Cook glass noodles according to package instructions or soak in hot water, drain well, place in a bowl and cut into smaller pieces with kitchen shears.
Rinse chicken fillet, pat dry and season with salt and pepper.
Heat the oil in a pan. Sear meat for 3 minutes on each side. Pour in just enough hot water to cover the bottom of the pan. Cover and cook fillets an additional 4 minutes over medium heat.
Remove chicken from pan, let cool and cut into 1 cm (approximately 1/2-inch) cubes.
Peel cucumber, core and slice into thin strips on a mandoline. Peel carrot, cut in half and slice into thin strips.
Peel shallots and cut into very thin strips. Add to noodles.
Peel the garlic and finely chop. Rinse, core and chop the chile. Juice lime. Combine garlic and chile with 2-3 tablespoons lime juice, fish sauce, soy sauce and sugar.
Peel ginger root and finely grate. Mix with the sesame oil to make a salad dressing. Combine dressing and chicken with the other salad ingredients. Let the flavors meld for 15 minutes.
Rinse romaine hearts, drain and cut into very thin strips. Rinse cilantro and pat dry. Arrange lettuce and chicken mixture on plates. Garnish with cilantro and serve.
