Salad with Thai Green Curry Chicken Breasts

thai chicken salad

A light and spicy salad with a coconutty twist! delicious!

1 small onion, diced

10ml crushed garlic

7.5ml crushed ginger

15ml chopped coriander

20ml canola oil

10ml thai green curry paste

30 ml desiccated coconut

6 – 8 skinless chicken breasts

5ml cornflour

pinch salt

– Pan-fry the onion, garlic, ginger and coriander in the oil.

– Add the curry paste and fry for a minute, then add the coconut.

– Cut the chicken into cubes and dust with the cornflour and salt. Add to the pan and cook on low heat until cooked through.

– Remove from the heat and allow to cool.

– Serve as a topping on a mixed green salad.

Serves 4 – 6

Recipe from the  “The Ultimate Diet Solution Cookbook”

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