cambodian

Turmeric Banana Blossom Salad With Chicken And Peanuts

This roasted dish pairs chicken thigh, boneless skinless, cooked and shredded with banana blossom, very thinly sliced, ground turmeric and roasted peanuts, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

56 g Carbohydrates

30 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g chicken thigh, boneless skinless, cooked and shredded 194 kcal
150g banana blossom, very thinly sliced 134 kcal
100g cucumber, julienned 15 kcal
18g lime juice 5 kcal
12g fish sauce 4 kcal
8g palm sugar 31 kcal
2g ground turmeric 6 kcal
10g fresh mint leaves 4 kcal
10g fresh cilantro 4 kcal
30g roasted peanuts, crushed 170 kcal
8g vegetable oil 71 kcal

Cooking instructions

chicken thigh
Bring a small pot of water to a simmer. Poach chicken 10-12 minutes until cooked through; cool slightly and shred.
lime juicefish saucepalm sugarground turmeric
In a bowl, whisk lime juice, fish sauce, palm sugar, and turmeric until the sugar dissolves.
banana blossomcucumber
Add banana blossom, cucumber, and herbs; toss with the dressing to soften slightly.
chicken thigh
Add shredded chicken and toss again until evenly coated.
roasted peanuts
Top with roasted peanuts and serve as a main salad.