Thai Green Curry Chicken Salad

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Everytime I make a trip back to Ireland, I love planning a day in the big schmoke. Of recent I have become particularly fond of Staple Foods, Dublin. It is a chilled out spot that offers decadent salads and coffee. I know chocolate cake is decadent but so are the salads created in Staple Foods. These salads are shredded with roast chicken, homemade pesto , toasted hazelnuts and celeriac. Back in Abu Dhabi, I am yet to root out any salad that matches the abundant flavours present in the Staple Food salads. So , I decided to construct my own and I present “Thai Green Curry Chicken Salad”.

Recipe

(Serves 2)

2 Free Range Chicken Breast

Thai Choice Green Curry Paste

1 Garlic Glove

Giant handful of Spinach Leaves

1 Carrot 

Fresh Pineapple Chunks (I bought pre-chopped pineapple from the supermarket)

Handful Fresh Basil 

Handful Fresh Coriander

Avocado

Squeeze lime juice.

Make from Scratch 

  • Poach chicken breasts with one garlic clove – allow to cook through. Once this is done, pop the chicken fillets in the food processor , one garlic glove and 1/2 tsp. green curry paste (add more if you want spicey).
  • Wash all veggies. Peel and grate carrot. Cut the pineapple into chunks. Add fresh spinach to the food processor and shred , be careful not to overdo it. Tear the fresh herbs into small pieces. In a large mixing bowl add shredded spinach, grated carrots, and freshly torn herbs. Mix together with hands.
  • In a separate bowl add chopped avocado, squeeze of lime juice and pinch of salt.
  • Layer up. Get your plate and layer up the all the salad. Add chicken, avocado and pineapple. Toasted nuts would be nice on top too for extra flavour. I sprinkled blue cheese on top!

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch

Eat the rainbow, don’t chase it x

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