Crunchy sweet chilli chicken and Thai salad with a twist! We’re using NEW Finnebrogue Naked chicken chipolatas for a healthier, tastier and a more affordable chicken salad recipe.
4
Servings
10
Prep Time (mins)
15
Cooking Time (mins)
Ingredients
Naked chicken chipolatas, 1 pack
1 tbsp veg oil
1 tsp brown sugar
2 tsp fish sauce
2 tbsp sesame oil
1 lime, grated zest and juice
100g pak choi, cut into leaves
1 bunch Thai basil, picked
4 spring onion, chopped
1 bunch fresh mint, picked
1 red chilli, finely diced
Sweet chilli sauce, drizzle
Method
Crunchy sweet chilli chicken and Thai salad with a twist!
Heat vegetable oil in frying pan then cook off the Finnebrogue Naked chicken sausages for 12-15min until done. Remove from pan.
Meanwhile, mix the sugar, fish sauce, sesame oil, lime zest and juice in a bowl then dress the pak choi leaves, herbs, spring onion and chilli.
Cut the cooked sausages into chunks and serve on the salad.
