Thai-style chicken link salad

Thai-style chicken link salad
Serving size: 2-3 people20 minutes

Ideal as a quick and healthy lunch or a light evening meal, this Thai-style salad is made with Jones Dairy Farm Chicken Links and refreshing Mung Bean Vermicelli.

  • 6 Jones Dairy Farm Chicken Links
  • 60g Mung Bean Vermicelli
  • ½ tbsp olive oil
  • 8 Peeled Shrimp
  • ½ stick Celery
  • ½ red onion
  • 4 cherry tomatoes
  • A.3 tbsp fish sauce
  • A.3 tbsp lime or lemon juice
  • A.1 ½ tbsp sugar
  • A.1 red pepper
  • A.1 minced garlic
  • Coriander
  • 15g peanuts
  • 1Slice celery diagonally and slice the tomatoes in half.
  • 2Thinly slice the red onion and soak in water, then drain well
  • 3Finely chop the peanuts and parsley
  • 4In a bowl, combine fish sauce, lime juice, sugar, garlic, and red pepper/span>
  • 5Heat the chicken links in the microwave for two minutes on 600W. Then slice them diagonally
  • 6In a pot, boil water. Then add shrimp until cooked through. Then cook the vermicelli noodles according to the bag instructions
  • 7Add vegetables, chicken links, shrimp, and noodles into the bowl with sauce
  • 8Then top with peanuts and additional coriander

This recipe is made using
Jones Dairy Farm Chicken Links

Chicken Links

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