A bonkers awesome colorful salad which doesn't require a lot of time, money or butter.
It's incredibly healthful too; we've got a whole bunch of vegies, skinny chicken, fresh herbs...
Look at us; being al healthy and shizzle!
No worries though. We'll still have butter for dinner.
This pretty salad is totally ready for bikini-season
Asian inspired chicken salad with coconut dressing
as lunch with a slice of bread or rice
80 g mixed salad leaves
2 chicken breasts, sliced
big handful of cilantro
big handful of basil
big handful of parsley leaves
70 g salted peanuts
1 red pepper, finely sliced in rings
80 ml coconut cream
1 T lemon juice
1 t brown sugar
1 t fish sauce
one: bake the chicken on medium heat in a frying pan until tender on the inside and crispy on the outside. Let it cool down.
two: meanwhile, make carrot and cucumber ribons: slice the vegetables with a vegetable peeler into long ribbons, rotating the carrot/ cucumber after each pass.
three: for the dressing - mix everything together in a small bowl. Add salt and pepper to taste.
four: toss all of the vegetables together on a plate, slice the chicken in nice stripes and arange it on the salad.
five: drizzle with dressing and toss to coat.
music to pair with: Anna Ternheim - Nights in Goodville