Filter
Reset
Sort ByRelevance
SLAIMBEER
Thai chicken salad with peanut dressing
Salad with chicken, noodles, cucumber, sugarsnaps, satay and bean sprouts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the chicken fillet into strips. Cook the noodles according to the instructions on the package. Rinse cold under running water.
-
Brush the chicken with the oil and sprinkle with salt and pepper.
-
Heat the grill pan and grill the chicken in 7 min. Golden brown and done. Turn halfway.
-
Meanwhile, halve the cucumber in the length, remove the seeds with a teaspoon and cut the flesh into slanted slices.
-
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.
-
Mix the grater and juice with the rest of the oil, the soy sauce, chili sauce, peanut butter and the water into a dressing.
-
Divide the noodles, chicken and vegetables and bean sprouts over the bowls. Serve with the dressing.
Blogs that might be interesting
-
20 minMain disholive oil, onion, half-to-half-chopped, mushrooms, paprika mix, tomato paste, dairy spread, Macaroni,macaroni with minced goulash -
15 minMain dishShrub pea soup in tin, soft goat's cheese 55, unroasted pecans, Sun dried tomatoes, Spelt Bread,pea soup with toasted goat cheese tomato -
10 minMain dishpotatoes with skin, winter carrot, fennel bulb, zucchini, Red onion, garlic, olive oil, Italian spices, thyme, rosemary, salmon fillet, dill,roasted vegetables and potatoes with salmon -
30 minMain dishchilled lemongrass lemongrass, tofu natural, Red onion, eggplant, Red pepper, green pepper, traditional olive oil, Thai basil paste, coconut milk, cinnamon, lemon juice, light soy sauce, dried nutmeg, pandan rice,Eggplant Tofu-Curry
Nutrition
625Calories
Sodium28% DV680mg
Fat42% DV27g
Protein72% DV36g
Carbs19% DV57g
Fiber24% DV6g
Loved it