For the dressing

  • 1/2 tbsp panang paste
  • 1 tsp peanut butter
  • 150mls lighter coconut milk
  • a dash Fish sauce
  • 1 tbsp lime juice

For the salad

  • 180g roast cooked breast chicken slices
  • 2 peppers - red and yellow - half long slices
  • Half a Cucumber - in ribbons approx. 200g
  • 200g spinach

To garnish

  • 1 tbs peanuts - crushed
  • chopped Thai basil - few leaves


For the dressing

  1. 1

    In a small pan heat the oil and add the panang paste and peanut butter along with the fish sauce and coconut milk, and combine well untill smooth for a 4-5 minutes - then add in the lime juice and leave to cool. 

  2. 2

    Assemble the salad and chicken slices, then drizzle over the dressing 

  3. 3

    Garnish with some crushed peanuts and some Thai basil leaves and enjoy ! 

Nutritional Details

Each serving provides
  • Energy 1532kj 366kcal 18%
  • Fat 18.0g 26%
  • Saturates 7.1g 36%
  • Sugars 10.0g 11%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 293kj/70kcal

Each serving provides

13.8g carbohydrate 8.5g fibre 33.0g protein Three of your 5 a day

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