Thai Chicken Salad
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(48)
Ingredients
2 servings
- 180 - 220 g / 6 -7oz chicken breast
- 150 g / 5 oz mixed lettuce leaves (or other of choice)
- 1 cup cherry or grape tomatoes (, halved)
- 1 small cucumber (, sliced)
- 1/4 red onion (, finely sliced)
- 1/2 large red chilli (, deseeded and very finely sliced (Note 1)
- 1/2 cup roasted cashews (, unsalted preferred)
- 1/4 cup coriander / cilantro leaves
- 1 tbsp finely chopped coriander/cilantro stems (see video)
- 1 1/2 tsp Chilli Garlic Sauce (Note 2)
- 1 small garlic (, minced)
- 1 1/2 tbsp fresh lime juice (or rice vinegar)
- 2 tsp fish sauce (Note 3)
- 1 tbsp canola oil (or vegetable, grapeseed or other neutral oil)
- 1 1/2 tsp sugar (any, I use white)
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Preparation
Step 1
Chicken:
Step 2
Take the chicken out of the fridge 30 minutes before cooking.
Step 3
Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
Step 4
Remove chicken from water and shred, then cool.
Step 5
Dressing:
Step 6
Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
Step 7
Salad:
Step 8
Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.
Step 9
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