Thai Chicken Salad

Rating: 3.79 / 5.00 (28 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Peel the pineapple and cut into cubes. Cut chili peppers into fine strips. Briefly sauté bean sprouts with pea pods in the pan so that they still remain crunchy. Season with salt and pepper.

Now mix the bean sprouts and pea pods with chili and pineapple.

For the dressing, mix the soy sauce, lemon juice and Kotányi mango herbs and add to the salad.

Shape the chicken mince together with salt, pepper, 1 tbsp. soy sauce, some lemon juice and 1 tsp. Spice up my Salad Mango herbs fruity into balls and roll in coconut flakes.

Then deep fry in hot vegetable fat until the balls are golden brown. Pat dry on a paper towel before serving.

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