Name: Thai Chicken Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 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; 1/2 cup roasted cashews, unsalted preferred; 1/4 cup coriander / cilantro leaves; 1 tbsp finely chopped coriander/cilantro stems; 1 1/2 tsp Chilli Garlic Sauce; 1 small garlic clove, minced; 1 1/2 tbsp fresh lime juice (or rice vinegar); 2 tsp fish sauce; 1 tbsp canola oil (or vegetable, grapeseed or other neutral oil); 1 1/2 tsp sugar (any, white preferred)

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Introduction

This vibrant Thai Chicken Salad is a refreshing blend of tender shredded chicken, crisp vegetables, and a tangy, spicy dressing. Perfect for a light lunch or a quick dinner, it balances bold flavors with crunchy textures.

Thai Chicken Salad Recipe - Recipe Image

Ingredients

180 – 220 g / 6 – 7 oz 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
1/2 cup roasted cashews, unsalted preferred
1/4 cup coriander / cilantro leaves
1 tbsp finely chopped coriander / cilantro stems
1 1/2 tsp Chilli Garlic Sauce
1 small garlic clove, minced
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce
1 tbsp canola oil (or vegetable, grapeseed, or other neutral oil)
1 1/2 tsp sugar (any, white recommended)

Instructions

Step 1: Take the chicken out of the fridge 30 minutes before cooking to bring it to room temperature.
Step 2: Boil water in a saucepan. Add the chicken, cover with a lid, and allow the water to return to a simmer. Remove the pan from the heat and let the chicken poach in the hot water for 20 minutes (up to 45 minutes is fine for extra tenderness).
Step 3: Remove the chicken from the water and shred it finely. Set aside to cool.
Step 4: For the dressing, place the chilli garlic sauce, minced garlic, lime juice, fish sauce, canola oil, sugar, and chopped coriander stems in a jar. Shake well to combine, then taste and adjust seasoning to get a balance of tangy, sweet, salty, and spicy flavors.
Step 5: In a large bowl, combine the mixed lettuce, halved tomatoes, sliced cucumber, red onion, red chilli, roasted cashews, coriander leaves, and shredded chicken.
Step 6: Drizzle most of the dressing over the salad and toss gently to combine. Serve immediately, drizzled with the remaining dressing on top.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or tempeh and replace fish sauce with soy sauce or tamari.
Roast the cashews lightly at home to enhance their flavor if using raw nuts.
Adjust the amount of chilli garlic sauce or fresh chilli to suit your heat preference.
Adding shredded carrots or thinly sliced bell peppers can add extra color and crunch.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing fresh before serving. Reheating is not recommended, as the salad ingredients are best enjoyed crisp and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of poaching it?

Yes, you can use leftover cooked chicken or rotisserie chicken. Just shred the meat and toss it into the salad. Poaching is preferred for a moist, tender texture.

What can I substitute for fish sauce?

If you prefer a vegetarian or vegan option, soy sauce or tamari makes a good substitute. Keep in mind it changes the flavor slightly but still adds the savory depth to the dressing.