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SLAIMBEER
Thai chicken salad with peanut dressing
Salad with chicken, noodles, cucumber, sugarsnaps, satay and bean sprouts.
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Ingredients
Directions
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Cut the chicken fillet into strips. Cook the noodles according to the instructions on the package. Rinse cold under running water.
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Brush the chicken with the oil and sprinkle with salt and pepper.
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Heat the grill pan and grill the chicken in 7 min. Golden brown and done. Turn halfway.
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Meanwhile, halve the cucumber in the length, remove the seeds with a teaspoon and cut the flesh into slanted slices.
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Cook the sugarsnaps in 3 minutes until al dente. Rinse cold under running water. Grate the green skin of the lime and squeeze out the fruit.
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Mix the grater and juice with the rest of the oil, the soy sauce, chili sauce, peanut butter and the water into a dressing.
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Divide the noodles, chicken and vegetables and bean sprouts over the bowls. Serve with the dressing.
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Nutrition
625Calories
Sodium28% DV680mg
Fat42% DV27g
Protein72% DV36g
Carbs19% DV57g
Fiber24% DV6g
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