January 4, 2018

Suits all phases – Serves 4


1/2 cup finely chopped Asian herbs eg. basil, coriander, mint, lime leaf, lemongrass stalk
2 cloves garlic, finely chopped
2 tsp sweet chilli sauce
2 tsp soy sauce
2 tsp fish sauce
1 tsp coconut oil
480g chicken thigh fillet, cut into chunks

1-1.5 bag mixed salad greens
1 cup diced tomato
1 cup diced cucumber
½ carrot, peeled and julienned
1 spring onion, sliced diagonally
½ red onion, finely sliced
3 Tbsp lightly toasted coconut flakes

Juice of 1 lime, 2 tsp sweet chilli sauce, 1 Tbsp fish sauce, stevia to taste


  1. Combine marinade ingredients in a bowl with the chicken and pop in fridge for at least 30 minutes.
  2. Spray a large non-stick pan with cooking oil spray and heat on medium to high. Cook chicken pieces in batches on all sides. Do not overcrowd the pan.
  3. Place salad greens on a platter and sprinkle with remaining chopped vegetables.
  4. Place cooked chicken on the salad. Drizzle with salad dressing and garnish with extra lime wedges and extra torn herbs and 3 Tbsp lightly toasted, shredded coconut.
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