US
Shredded Thai Chicken Salad
Prep and cooking time: 30mins
Complex carb portions, per serving: 0
Ingredients
Serves: 2
370g chicken thighs or breasts
2 courgettes
1 large carrot
¼ red cabbage
100g cherry tomatoes, halved
3 tbsp tahini
3 tbsp extra virgin olive oil
2 tbsp soy sauce
1 lime, juiced
1 heaped tbsp sesame seeds
1 heaped tbsp chopped peanuts
1 handful fresh coriander, roughly chopped
Method
Boil chicken thighs (or breasts) in a medium sized saucepan for 15-20mins.
While the chicken is cooking, spiralise the courgettes, grate the carrots and cabbage, and cut the tomatoes in half. Mix the vegetables in a large salad bowl.
Combine the tahini, oil, soy sauce, and lime juice in a small bowl, and mix to make the dressing. If the mixture is too thick or splits, add a few drops of cold water.
Once the chicken is cooked, use two forks to shred it all.
Add the chicken and the dressing to the large salad bowl and mix.
To serve, sprinkle the sesame seeds, peanuts, and fresh coriander on top.