Wednesday, January 14, 2009

Thai Curried Chicken Salad

It's January so if you're anything like me you've decided its time to eat healthy and save some money. One of the easiest ways to do both of those at once is to bring a packed lunch to work. Not all offices have microwaves (or at least not microwaves you'd actually want to use) so the lunch possibilities are often limited to things that can be eaten cold, like salads and sandwiches. I must admit I get a bit bored with both so I came up with a recipe that's a bit different, a bit spicy and remains healthy at the same time. This Thai Curried Chicken Salad can be eaten either as a sandwich filling or, if your feeling very virtuous, on top of a salad.

Thai Curried Chicken Salad
3 cooked chicken breast (you can use left overs, store bought or just boil the chicken breasts until they are cooked through)
5 spring onions finely diced
1 tsp Thai red curry paste
3-4 heaping Tablespoons of thick set (or Greek) plain yogurt
1/2 red pepper finely diced
Juice of 1 lime
7 sprigs of coriander finely chopped

Chop the chicken into small bite sized pieces and mix with all other ingredients. For best taste let sit a few hours or overnight before serving.

Serves 4
Prep Time: 10 minutes

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