Thai chicken salad with peanut dressing

Do you sometimes struggle to come up with new dishes every day? The One-Pot Calendar gives you a new recipe every day. How convenient.

For today: Thai chicken salad with peanut dressing, deliciously spicy thanks to the chili sauce

Method

Cut the chicken fillet into strips. Cook the noodles according to the instructions on the package. Rinse the noodles under cold water. Brush the chicken with ⅓ of the oil and season with pepper and salt. Heat the grill pan and grill the chicken for 7 minutes until golden brown and cooked through. Turn halfway through.

Halve the cucumber lengthwise, remove the seeds and cut the flesh into diagonal slices. Cook the sugar snaps for 3 minutes until al dente. Rinse under cold water. Mix the lime zest and juice with the remaining oil, soy sauce, chili sauce, peanut butter and 2 tablespoons of water to make a dressing. Divide the noodles, chicken, vegetables and bean sprouts among four bowls. Serve with the dressing.

One-Pot Calendar
Anya van de Wetering
€ 19,99
SNOR Publishing

Cover image: Studi0 Boot