Thai Chicken Salad – 2sp

I went out for lunch with friends on Saturday and had the most amazing Thai Chicken Salad which not only had no nasty carbs in it, but was very filling indeed. As we had a spare chicken breast knocking around the fridge on Monday night I really wanted to try and find a similar recipe which I could make for mine and the OH lunch that was both quick and easy, low in points but really tasty! I found this on the good food website here, adapted it slightly for us Weight Watchers and it was a revelation, absolutely delicious and really low in points!!



Serves 2 = 2sp (previously 4pp) per person

2 Kaffir Lime Leaves

2-3cm of fresh ginger peeled and roughly chopped

1 Red Chilli, deseeded roughly chopped

2 garlic cloves roughly chopped

2 x 165g Skinless Chicken Breasts cut into small pieces

1/2 tsp chilli powder

20ml fish sauce

Half a red onion chopped

2 tbsp lime juice

Fresh basil and coriander leaves roughly chopped (optional)

Lettuce Leaves (or leaves of your choice, I used rocket and mixed seasonal leaves)

Cucumber, chopped

Handful of cherry tomatoes, halved

Peppers, sliced


Roughly chop the lime leaves, red chilli, ginger and garlic and pop then into a food processor and blend until well combined.

Heat some 1kal in a pan and add the paste and a little water. Fry for a second and then add your chicken and stir fry for around 4 minutes. Add the fish sauce and cook for a new minutes and then add your chopped red onion and cook for another minute or two. Take off the heat and squeeze over your lime juice and toss in the herbs if you are using them. Add the lettuce, cucumber, tomatoes and pepper salad. Serve with a slice of lime if you fancy.


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