Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.   


Thai Chicken Salad

Hello everyone.

As we roll into another week of our ‘healthy eating’ month, I share with you all an iconic useful main course salad and truly one of my favourites nutritious recipes: Thai Chicken Salad.

A delicious chicken recipe powered by protein, low in calories and full of zesty zing citrus flavours and crunchy fresh vegetables. The chicken breasts can be cooked ahead of time, which is often very useful for those of us with a busy lifestyle, and the whole dish assembled prior to eating. Any leftovers can be enjoyed the next day for lunch, taken to work in a lunch box and enjoyed with extra fresh vegetables. A perfect main course meal to reset our bodies after the recent indulgences of the festive season and actually a great recipe to enjoy anytime of the year.

Enjoy and see you next week for a very healthy dessert which I believe you will all love.

JOTK - Signature-01


Serves: 4 | Preparation: 10 minutes | Cooking time: 15 minutes | Stove top cooking


Ingredients

4 large limes – juice only
4 large chicken breasts – sliced into small pieces
4 tbsp fish sauce
3 tbsp ground parched rice or salted cashew nuts – roughly chopped
1 small red onion – thinly sliced
1 tsp dried chilli flakes
Small bunch fresh flat leaf parsley – finely chopped
Small bunch of fresh mint – finely chopped

Garnish
Serve with a selection of fresh vegetables: cucumbers, long green beans, Chinese cabbage, lettuce, grated carrot and spring onions.

Instructions

Cook chicken

Mix half of the fresh lime juice with the chopped chicken. Place in a dry wok and cook over a moderate heat until cooked – approximately 5 minutes. Remove from the heat. Allow to cool.

Assemble

Turn the chicken into a bowl and mix with the remaining lime juice, fish sauce, cashew nuts (or parched rice), sliced onion, chilli flakes, parsley and mint.

Check the seasoning; adding extra lime juice or fish sauce if necessary.

Serve

Attractively plate up with the colourful fresh vegetables either roughly chopped or finely grated.


Jules Tip: Traditionally parched, ground rice is used in this recipe, but if unobtainable roughly chopped cashew or peanuts can be used. Add a few additional fresh green chillies for additional authenticity.


Contributed by: Julia Toon, Jules of the Kitchen