Chicken Salad With Thai Dressing

Name: Chicken Salad With Thai Dressing
Total time: 1500 s
Yield: 2 pax
Cuisine: American
Ingredients: Salad Ingredients:; 3 heads romaine lettuce; 1/2 head red cabbage; 2 oranges; 2 skinless chicken breast; 1 tbs oil; garlic salt; white pepper; 1/3 cups (or as you desire) toasted almond; Thai dressing Ingredients:; 1 tbs fish sauce; 2 tbs lime juice; 2 tsp sugar; 2 thinly sliced shallot; 1 clove grated garlic; 1 red chili, minced; 1/2 inch grated ginger

Yanny Widjanarko @Cook_Yanny

I made this for my hubby and he loved it! 😘😘😘 (We were trying to eat less too in order to lose some weight 😅😅😅)

Yanny Widjanarko @Cook_Yanny

I made this for my hubby and he loved it! 😘😘😘 (We were trying to eat less too in order to lose some weight 😅😅😅)

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Ingredients

25 minutes

2 pax

Salad Ingredients:
3 headsromaine lettuce
1/2 headred cabbage
2oranges
2skinless chicken breast
1 tbsoil
garlic salt
white pepper
1/3 cups(or as you desire) toasted almond
Thai dressing Ingredients:
1 tbsfish sauce
2 tbslime juice
2 tspsugar
2thinly sliced shallot
1 clovegrated garlic
1red chili, minced
1/2 inchgrated ginger

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Steps

25 minutes

1

Pour together all Thai dressing ingredients into one container, shake them, and set aside.
2

Wash and clean your veggies and cut them all including your oranges. Set aside.
3

Prepare your chicken by marinating them with garlic salt and pepper or any seasoning that you like, let it sit about 15 minutes.
4

Prepare non stick pan and add about 1 tbs of oil. Sizzle the chicken breast about 3 minutes each side, or turn a bit brown, and continue to bake them inside the oven about 10 minutes with the temperature 375°F or 190°C. Flip the chicken breast after first 5 minutes.
5

Prepare your salad bowl, add the veggies, oranges, and the toasted almond, stir them well along with the dressing.
6

Add your salad on plate, continue with the sliced chicken breast on top. Pour your dressing and ready to be served.