Thai Chicken Salad
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
2 people
-
Calories
465 kcal
-
Course
Main Course, Salad
-
Cuisine
Thai
Thai Chicken Salad
Description
The Thai Chicken Salad recipe uses gently poached chicken breast, cooked in simmering water then shredded to maintain moisture and tenderness. The salad mix includes lettuce or mixed leaves, halved cherry or grape tomatoes, sliced cucumber, finely sliced red onion, mildly spiced red chili, roasted unsalted cashews, and fresh cilantro leaves. These ingredients create a fresh mix of crispness, juiciness, and herbal brightness.
The accompanying dressing blends coriander stems, chili garlic sauce, minced garlic, fresh lime juice, fish sauce, neutral oil, and sugar, shaken to combine into a harmonious dressing with balanced tanginess, sweetness, saltiness, and mild heat. The dressing is tossed with the salad, infusing ingredients with subtle chili warmth and citrus tang without overt spiciness.
The salad can be served immediately, topped with remaining dressing for extra flavor. The mild red chili provides color and gentle heat, adjustable to taste. Cashews contribute crunch and nutty depth, while the cilantro adds fresh herbaceous notes. The poaching method guarantees juicy chicken that complements the crisp vegetables. This salad fits well as a light lunch or dinner option inviting contrasts of texture and balanced flavors.
Adjust chili amounts cautiously when preparing the dressing and salad. Use fresh ingredients and serve right after tossing to enjoy the crisp textures and fresh flavors. The chicken poaching method ensures consistent tenderness, allowing flexible timing from 20 to 45 minutes. Substitutions for chili garlic sauce and fish sauce are possible but alter flavor complexity.
Ingredients
- 180 - 220 g / 6 -7oz chicken breast
Salad:
- 150 g / 5 oz lettuce or other of choice, mixed leaves
- 1 cup tomatoes halved, cherry or grape
- 1 cucumber sliced, small
- 1/4 red onion , finely sliced
- 1/2 red chili deseeded and very finely sliced (Note 1, large
- 1/2 cup cashew unsalted preferred, roasted
- 1/4 cup Coriander aka cilantro leaves
Thai Chilli Lime Dressing:
- 1 tbsp Coriander see video, cilantro stems, finely chopped
- 1 1/2 tsp Chili garlic sauce Note 2
- 1 garlic minced, small
- 1 1/2 tbsp lime juice fresh, 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)
Instructions
Chicken:
- Take the chicken out of the fridge 30 minutes before cooking.
- 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)
- Remove chicken from water and shred, then cool.
Dressing:
- 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)
Salad:
- Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.
Notes
- Use mild large red chili for color and gentle heat; deseed and slice thinly for mild spiciness.
- Chilli garlic sauce adds flavor layers and thickness to the dressing; sriracha or sambal oelek can substitute with adjusted amounts.
- Fish sauce can be replaced with soy sauce, but expect a difference in flavor depth.
- Poach chicken by boiling briefly then removing from heat, letting it sit covered to remain juicy.
- The dressing should have a balanced flavor; adjust sugar, lime, and fish sauce to taste.
- Salad is mild-spiced despite red chili color; add chili gradually when preparing to control heat.
- Cashews add nuts and calories; omit or reduce if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 385g | |
| Calories | 465cal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
