Thai Minced Chicken Salad

By Amy Crawford

Thai Minced Chicken Salad

Perfect for an easy midweek dinner, this Thai Minced Chicken Salad demands to be added to your weekly menu; the combo of fresh mint, ginger and lime will have your taste buds dancing! Double or triple the recipe for a family fiesta and off you go, happy as Larry you'll all be. 

This delicious recipe comes to the blog with special thanks to my mate Lola Berry, Australian Nutritionist, yoga teacher and best selling author of so many books I can no longer count! The Yoga Body is Lola's latest baby to hit the bookshelves. Within these pages you'll find a seven-day cleanse to kickstart your yoga body, all the fundamental poses to tone and strengthen and more than 60 wholefood recipes. You'll find more information at the foot of the post.

According to the lovely Lola, this meal "..makes a lovely light post-yoga dinner or lunch, with the spicy minced chicken delivering all the essential amino acids needed to help provide a sustained energy release, as well as helping to repair the body’s muscles."

So, let's jump in and make it shall we?

Serves 2.

1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1/4 red onion, finely chopped
2 cm piece of ginger, finely grated
400 g chicken mince
1 red capsicum, finely chopped
1 sweetcorn cob, kernels removed
1 red chilli, finely chopped (optional)
2 teaspoons tamari
2 teaspoons fish sauce
2 limes, halved
1/4 bunch of mint, leaves picked
salt flakes and freshly ground black pepper

Heat the olive oil in a frying pan over a medium heat, add the garlic and onion and sauté for 2–3 minutes, or until they begin to soœften up and go translucent.

Add the ginger and sauté for 30 seconds, then add the chicken mince and sauté for 5–7 minutes, or until nicely coloured and cooked through.

Stir in the capsicum, corn kernels, chilli (if using), tamari and fish sauce and cook for a further 3 minutes, then remove from the heat.

Divide the mixture between bowls, squeeze over one of the limes and scatter over the mint leaves. Season generously with salt and pepper, serve with the remaining lime halves and enjoy with a mate! 

Thai Chicken Minced Salad

It's GIVEAWAY time!

"Think of this book as your own private yoga retreat - everything you need to heal your body, mind and soul is right here. So unroll your mat, open your heart and let's go!" Lola Berry.

So, what say you?! Would you like a copy? This week I am giving away THREE copies of Lola Berry's gorgeous new hardcover book, The Yoga Body. All you need to do is share in the comments below one simple thing you do to nourish yourself each day. No more than 50 words. 

Stuff you need to know to enter: 

  • Entries close midnight Monday 4th June 2018 AEST and will be announced in the comments on Monday. 
  • Winners will be chosen by random number generator - please make sure you check back to see if you have won next week, so often our winners never know they've won! You'll have 72 hours to respond or we'll need to reselect winners
  • You must be a THI subscriber AND an Australian resident. If you're yet to join this tribe you can do so by popping your email address in towards the bottom right of this page.

Recipes and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now or online here.

Photographer credit: Armelle Habib
#theyogabody
Instagram @yummololaberry
Twitter: @yummololaberry

* Please note, this is not a sponsored post. 

 

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Published:

May 30 2018

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