Recipe: Thai Curried Chicken Salad
It’s January so if you’re anything like me you’ve decided its time to eat healthy and save some money. One of the easiest ways to do both at once is to bring a packed lunch to work. Not all offices have microwaves (or at least not microwaves you’d actually want to use) so the lunch possibilities are often limited to things that can be eaten cold, like salads and sandwiches. I must admit I get a bit bored with both so I came up with a recipe that’s a bit different, a little bit spicy and remains healthy at the same time. This Thai Curried Chicken Salad can be eaten either as a sandwich filling or on top of a salad.
Thai Curried Chicken Salad
| 3 | cooked chicken breast (you can use left overs, store bought or just boil the chicken breasts until they are cooked through) |
| 5 | spring onions finely diced |
| 1 tsp | Thai red curry paste |
| 3-4 heaping Tbl | thick set (or Greek) plain yogurt |
| 1/2 | red pepper finely diced |
| Juice of 1 lime | |
| 7 sprigs | coriander finely chopped |
Instructions
Chop the chicken into small bite sized pieces and mix with all other ingredients. For best taste let sit a few hours or overnight before serving.
- Serves 4
- Prep Time: 10 minutes
For further healthy recipes please see Catherine’s website at stmargaretskitchen.blogspot.com
19 January 2009 | Category » food
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