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Thai Chicken Salad

Thai Chicken Salad

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Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine Thai
Servings 2
Calories 499 kcal

Equipment

  • Large Bowl
  • Baking Sheet

Ingredients
  

  • 8 oz of Chicken Breast
  • 4 Cups of Spinach
  • 1 Avocado
  • 1 Tomato
  • 1/2 Cup of Red Onion
  • 1/2 Cup of Bean Sprouts
  • 2 Tbsp of Sliced Almonds
  • 2 Tbsp of Sesame Seeds
  • 2 Tbsp of Sesame Oil
  • 1 tsp of Coconut Oil

Instructions
 

  • Preheat the oven to 350F/175C, and lightly grease a baking sheet.
  • Lay the chicken breast on the baking sheet and bake for 25-30 minutes until thoroughly cooked and browned.
  • While the chicken is cooking, chop the avocado, tomato, and red onions, place them in a large bowl, and add the spinach and beansprouts.
  • Add the almonds and sesame seeds, then drizzle in the sesame oil and coconut oil, and toss the salad making sure the oils coat everything.
  • Remove the chicken from the oven and allow it to cool slightly, then shred it with a fork, add it to the salad, and toss it again to cover the chicken with the oil.
  • Serve with a wedge of lime, or shredded cheddar cheese.