© J Sainsbury plc 2020
Chicken panang salad
Bring the rich Thai panang curry flavours into summer with with this colourful salad. We add our ready roasted chicken breast slices sp this is super easy to pull together.
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Ready in 15 minutes
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Cooking time 5 minutes
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Prep time 10 minutes
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Serves 2
Three of your 5 a day
Ingredients
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
Method
For the dressing
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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.
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2
Assemble the salad and chicken slices, then drizzle over the dressing
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3
Garnish with some crushed peanuts and some Thai basil leaves and enjoy !
