Thai Chicken Salad

Ingredients

• Ingredients

  • 400g boneless chicken, sliced
  • 2 Tbsp Gregg's Corriander and Garlic Paste
  • 2 tsp Gregg's Spicy Toasted Sesame Seasoning
  • 1 Tbsp oil
  • 1/2 red capsicum, sliced
  • 1/2 telegraph cucumber, deseeded & sliced
  • 1 cup finely sliced red cabbage
  • 1 carrot, thinly sliced
  • 50g crispy noodles

• Dressing

  • 3 Tbsp vegetable oil
  • 1 1/2 Tbsp cider vinegar
  • 1/4 tsp Cerebos Salt
  • pinch Gregg's Ground White Pepper
  • 1/4 tsp sugar
  • 2 tsp Gregg's Sesame Seeds

Method

Place the chicken in a bowl or plastic bag with the Gregg's Coriander and Garlic Paste and Gregg's Spicy Toasted Sesame Seasoning. Mix to coat well.

Heat the oil in a frying pan or pre-heated BBQ hot plate, over medium high heat. Add the chicken and fry for 5 minutes or until the chicken is cooked. Set aside to cool while preparing the dressing and making the salad.

Mix the dressing ingredients together in a jug and set aside.

To make the salad, place the vegetables in a salad bowl and toss with the dressing.

Toss through the noodles and chicken just before serving.