Tasty Brain Food's Thai Chicken Salad with Carrot and Cashew

A super simple and quick recipe for an absolutely amazingly tender chicken. To accompany a quick Thai-dressed salad, which adds crispness and freshness.

Ingredients:

Chicken breast

• 4 chicken breasts

• 1 tablespoon of red curry paste

• 1 tablespoon of miso paste

• 4 tablespoons of coconut milk

• black pepper

Salad

• 1 bunch of baby carrots

• 1 tin of water chestnuts

• 1/2 cucumber

• 1 dash of soy sauce

• 2 heads of baby gem lettuce, leaves separated

Thai dressing

• 1 knob of fresh ginger, 2cm in length

• 1 lemongrass stalk

• 2 tablespoons of fish sauce

• 1 green chilli, deseeded and finely diced

• 1 tablespoon of brown sugar

• 100ml of rice wine vinegar

• 1/2 lime, zested and juiced

• 1 tsp peanut butter

For serving

• 50g of cashew nuts, roasted and chopped

• 1/2 bunch of coriander, chopped

• Tasty Brain Food's creamy coconut and mango rice (recipe: https://www.tastybrainfood.com/post/theworld-stastiestcoconutricewithmangoandspringonion)

Method:

Chicken:

1. Preheat the oven to 180°C

2. Combine the red curry paste, miso, coconut milk and pepper together in a bowl and smother over the chicken breasts. Place on a baking tray and roast for 10–12 minutes until the juices run clear. Remove from the oven and allow to rest.

Salad:

1. Peel the cucumbers to create long strips. Place the cucumber strips in a bowl, season with a dash of soy sauce and leave them to sit for 5 minutes. After this time, rinse and pat dry.

2. To make the salad, peel the carrots and cut lengthways into halves or quarters, depending on the size. Dice the water chestnuts.

Thai dressing:

1. Peel the ginger and finely grate with a microplane, along with the lemongrass. Add the remaining ingredients and mix until the palm sugar has dissolved.

2. Carve the chicken and arrange the salad on a large plate, or 4 individual plates. Top with the chicken, garnish with the cucumber and drizzle liberally with the dressing. Sprinkle over the chopped nuts and fresh herbs and serve.

If you desire a more moderate meal, serve with my wonderful coconut and mango rice. I can eat it as a dessert, so incredibly good. You can find the recipe above.