Did you have a great new year celebration? We had a quiet one and as I am typing, we are painting our kitchen! Oh the joys of public holidays.
I thought I will start the new year by having a salad dish. Hey, after all the indulging, the best we could do is to enjoy our salads!
The real reason of course, is that summer in Perth is finally hitting us. Meals are getting quicker in the kitchen as we want lighter dishes. While I know my granny will probably give me the evil eye for not having the traditional meal for dinner, I find that salads can be very interesting and dynamic.
Take this Thai inspired chicken salad for instance. It has some rice vermicelli, which means it still provide us with some carbs, but not the usual larger amount of course. Chicken for protein and a generous amount of salad, rocket, and herbs. The dressing is made by whisking fish sauce, chill padi, lemon juice and just a tiny bit of sugar. I jazzed it up further by adding some toasted cashew nuts. It’s so quick and easy and no fuss!
Hubby also love the lack of washing up (1 salad bowl and 2 plates!).
I am sure there I have more salads to share with you.
Thai Inspired Chicken Cashew Salad (Serves 4)
2 chicken breast cut horizontally to create 4 pieces)
250 grams of mixed salad leaves
1 small bunch of basil
1 small bunch of mint
1 capsicum sliced
1 lebanese cucumber sliced
50 grams of rice vermicelli soaked in boiling water, drained and snipped in shorter lengths
handful of toasted cashews.
2 chili padi chopped finely
1/4 cup of fish sauce
1/2 tsp sugar
1/2 lemon juice
Marinate chicken with some lemon juice and salt/pepper for 10 minutes. Heat grill pan up and grill chicken till done on both sides. Cool slightly and slice thinly.
Mean while, whisk all dressings together.
Assemble salad by placing salad leaves, capsicum and cucumber and herbs together. Toss rice vermicelli through. Place chicken on top and sprinkle cashew nuts all over. Toss through dressing and serve.