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Thai Chicken Salad

Cooking
Time

10 m

Calories
per serve
Calories
/ serve

310

Serves

4

thai-chicken-salad-featured-image.jpg

Ingredients

1 can (375ml) NESTLÉ CARNATION light & creamy coconut flavoured evaporated milk
1 tsp grated ginger
400 g chicken breast fillet thinly sliced
125 g rice vermicelli noodles
1 medium (170g) spanish onion thinly sliced
1 medium (140g) lebanese cucumber cut into thin strips
1 medium (120g) carrot cut into thin strips
1 tbsp maggi chilli sauce
2 tsp maggi authentic thai fish sauce
1 cup (40g) roughly chopped coriander
1 cup (40g) roughly chopped mint
1 tbsp crushed unsalted peanuts

Method

  • 1

    place NESTLÉ CARNATION light & creamy coconut flavoured cooking milk and ginger in large frying pan over high heat; bring to the boil. add chicken, simmer 5 minutes or until cooked through.

  • 2

    meanwhile, place the vermicelli noodles in a medium heatproof bowl; pour over enough boiling water to cover; stand until just tender; drain.

  • 3

    using a slotted spoon, remove chicken from the pan;  add noodles to sauce and simmer 5 minutes or until most of the sauce has been absorbed; remove and cool to room temperature.

  • 4

    place onion, cucumber and carrot in a large bowl; add maggi chilli sauce, maggi authentic thai fish sauce, coriander, mint, chicken and noodles; toss well and serve sprinkled with peanuts.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 325 g 1297 310 318 87 28 242 162 501 31 361
Average Quantity per: 100 g 3990 954 97 26 8 74 49 1541 9 1110