Red Curry Salad

  • cooking time
    10 m
  • calories per serve
    1403 cal
  • serves
    4
500 g
chicken breast fillet
1 medium
red capsicum chopped (200g)
2 tbsp
lemon juice
1 tbsp
lemongrass (chopped)
1 tbsp
coriander (chopped)
1 tbsp
MAGGI Chilli Sauce
1 clove
garlic
3/4 cup
NESTLÉ CARNATION Light & Creamy Evaporated Milk (190ml)
1 medium
carrot (120g) cut into strips
1 stalk
celery (60g) cut into thin strips
1 medium
zucchini (120g) cut into thin strips
1/2 medium
red capsicum (200g) extra, cut into thin strips
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
584 g
1403
37.1
85
26
24.3
23
192
53
173
Average Quantity
per:
100 g
240
6
15
4
4
4
33
9
30

Method

  1. steam or poach chicken for 10 minutes or until cooked; cool, then slice thinly.

  2. place capsicum, juice, lemongrass , coriander, MAGGI Chilli Sauce and garlic in a blender or food processor; process to a coarse paste.

  3. in a medium bowl combine prepared paste, NESTLÉ CARNATION Light & Creamy Evaporated Milk and chicken; refrigerate 20 minutes.

  4. arrange carrot, celery, zucchini and extra capsicum onto a serving platter; spoon over chicken mixture. if desired, garnish with chopped coriander.

You might also like