Thai Chicken Salad with Mango and Peanuts
Temps
23 min
Difficulté
facile
Ingrédients
7
Budget
~4-7 €
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Valeurs nutritionnelles
Score santé
Bon · /100
380 kcal
par portion
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Etapes
- 1
Pan-fry the chicken breasts over high heat for 4 minutes per side. Let rest then slice thinly.
10 min
- 2
Slice the red cabbage into thin strips and grate the carrot. Cut the mango into small dice.
5 min
- 3
Make the vinaigrette by mixing the lime juice and fish sauce.
2 min
- 4
Assemble the salad in a large bowl, drizzle with vinaigrette, and sprinkle with crushed peanuts.
3 min
