2 tablespoons vegetable oil
6 boneless, skinless, single chicken breasts
1 tablespoon ground cumin
7 oz fresh asparagus, chopped
7 oz sugar snap peas
1 red bell pepper, thinly sliced
5 oz bean sprouts
1 head romaine lettuce, washed and torn
1 onion, thinly sliced and washed
3/4 cup vegetable oil
1 teaspoon grated lime zest
1/2 cup lime juice
1/4 cup chopped fresh coriander (cilantro)
2 teaspoons chopped fresh chili pepper
2 tablespoons Thai fish sauce
1 tablespoon sugar
3 cloves garlic, crushed
2 tablespoons chopped fresh mint
FOR THE CHICKEN: Heat the oil in a frying pan. Sprinkle the chicken with cumin, add to the pan and cook until the chicken is well browned and tender. Remove from the pan and cut into thick slices.
FOR THE SALAD: Peel the carrots lengthways into strips with a vegetable peeler and place in a bowl of cold water until crisp (about 30 minutes). Boil, steam or microwave the asparagus and peas until just tender, drain, refresh in iced water and drain again.
FOR THE DRESSING: Combine all ingredients in a screw-top jar and shake well.
TO SERVE: Combine the warm chicken with the vegetables, sprouts, lettuce and onion in a bowl and toss well. Drizzle with dressing just before serving.
- per Serving
- Serves 6
- Fat. Total
- % Cal. from Fat