Thai Salad - 250cal per serving!

serves 4:

300g of chicken/quorn chicken style pieces / you can try tofu
2tbsp Green Thai paste
2tbsp Vegetable Oil
125g Green Beans (i used frozen)
175g White Cabbage shredded
2 medium sized tomatoes, de-seeded and diced
1 small red pepper thinly sliced
1 medium mango diced into 1cm cubes
1tbsp fresh corriander

Dressing
Grated zest and juice of 1 lime
1 garlic clove crushed
1cm piece fresh root ginger, finely grated
2tsp light soy sauce
4tsp olive oil

Steps

1. Marinate the chicken pieces in the thai paste for 30 mins
2. Heat the oil in a small frying pan and fry the chicken over a medium to high heat stirring occasionally until golden brown and cooked
3. Boil the green beans according to packet instructions </li>
4. Place in a bowl cabbage, tomatoes, pepper, mango and green beans. then stir in the chicken, coriander and season if needed
5. cover and refrigerate
6. Just before serving mix together the dressing ingredients and drizzle over the salad

Serve on a bed of mixed salad leaves


I used quorn chicken style pieces so my nutritional info per serving will be slightly different to real chicken or tofu
250 calories
14 grams of carbs
16g fat
5g sugar
16g protein