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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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15mins
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12mins
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1
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Bites
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1.5
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Low-cal spray oil
1 Chicken breast fillet
3 tsp Pine nuts
1/2 Ripe mango, diced
2 Spring onions, chopped
1/2 Avocado, thinly sliced
A handful of watercress or rocket
1tbsp Oil-free vinaigrette for drizzling
A few basil leaves, torn
Salt and freshly ground black pepper
Lightly spray a non-stick ridged frying pan over a medium heat. Cook the chicken for about 10 minutes, turning frequently, until cooked right through. Cut into smaller pieces. Toast the nuts in a pan, tossing gently, for 1-2 minutes until golden, then set them aside.
Mix the warm chicken with the mango, spring onions, avocado and salad leaves. Season lightly and toss gently in the vinaigrette. Drizzle with balsamic vinegar and sprinkle with the toasted nuts and basil. Eat warm or cold.
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