Thai apple and chicken salad.

Packed with fresh flavours!

4

Servings

Chicken

4 chicken breast fillets
salt and milled pepper
cumin
2 tsp (10ml)
oil, for frying

for salad

1 small cucumber, peeled and sliced
2 golden delicious apples, thinly sliced
cherry tomatoes, halved
1 cup (250ml)
edamame beans, blanched
1 cup (250ml)
1 large carrot, shredded
1 baby red cabbage, shredded
2 spring onions, shredded
large handful each of coriander and mint

dressing

fish sauce, honey, lime juice and vegetable oil
2 Tbsp (30ml) each
finely chopped ginger
1 Tbsp (15ml)
1 red chilli, chopped

Thai chicken and apple salad1

Method

Dust chicken with seasoning and cumin. Pan-fry until cooked through. Rest then slice thinly.
Toss all salad ingredients on a platter.
Whisk dressing ingredients together and pour over salad.
Serve.

Cook’s tip:

Replace chicken with prawns or halloumi cheese.