| Prep Time | 10 |
| Cook Time | 15 |
| Servings |
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Ingredients
- 100 grams chicken thighs
- 1 tsp fresh lemongrass minced
- 1 clove garlic minced
- 1/2 tsp chilli flakes
- cooking oil spray
- 1 cup rocket lettuce
- 1/2 cup purple cabbage shredded
- 1/2 spring onion finely chopped
- 1/4 capsicum chopped
- 1/4 cup corn kernals fresh or tinned
- 1 tbsp cashew nuts unsalted, chopped
- 2 tbsp reduced-fat Greek natural yoghurt
- 1 tsp extra virgin olive oil
- 1 tbsp kimchi
Ingredients
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Instructions
- Combine chicken with lemongrass, garlic and chilli flakes. Set aside for a few minutes to marinade.
- Heat a frying pan over medium-high heat and lightly spray with cooking oil spray. Add the chicken and marinade and cook for 3 to 4 minutes on each side or until cooked through.
- Combine rocket, cabbage, spring onion, capsicum, corn and cashews.
- Combine yoghurt and olive oil.
- Place chicken on top of salad, dollop with the yoghurt mix and top with kimchi to serve.
Recipe Notes
307 calories per serve