Thai Chicken Salad Recipe
A vibrant and refreshing Thai Chicken Salad featuring tender boiled chicken breast, crisp mixed lettuce, fresh vegetables, and a tangy, sweet, and spicy dressing made with lime juice, fish sauce, and chili garlic sauce. This light and healthy salad is perfect for a quick lunch or dinner and is easy to prepare with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
Chicken
- 180 – 220 g / 6 -7oz chicken breast
Salad
- 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
Dressing
- 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)
Instructions
- Prepare the Chicken: Take the chicken breast out of the fridge 30 minutes before cooking to bring to room temperature.
- Boil the Chicken: Boil water in a saucepan. Add the chicken breast, cover with a lid, and let the water come back up to a simmer. Then remove the saucepan from the heat and let the chicken sit in the hot water for 20 minutes (up to 45 minutes is also acceptable) to cook gently.
- Shred and Cool Chicken: Remove the chicken from the water, shred it finely using two forks or your hands, and set aside to cool.
- Make the Dressing: Combine finely chopped coriander stems, chili garlic sauce, minced garlic, fresh lime juice, fish sauce, canola oil, and sugar in a jar. Shake well to combine. Taste and adjust to achieve a balanced flavor of tangy, sweet, salty, and spicy components.
- Assemble the Salad: In a large bowl, place the mixed lettuce leaves, halved cherry tomatoes, sliced cucumber, finely sliced red onion, sliced red chili, roasted cashews, and coriander leaves.
- Toss with Dressing: Drizzle most of the dressing over the salad ingredients and toss thoroughly to combine and coat everything evenly.
- Serve: Serve the salad immediately, drizzled with the remaining dressing for extra flavor.
Notes
- Note 1: Removing seeds from the chili moderates the heat level while still adding vibrant flavor.
- Note 2: Chili garlic sauce adds both spice and depth to the dressing; adjust amount if you prefer milder or hotter flavors.
- Note 3: Fish sauce brings umami and saltiness to the dressing. Substitute with soy sauce for a vegetarian option but flavor will differ.
- Note 4: Gently poaching chicken in hot water ensures tender, juicy meat without overcooking.
- Note 5: Taste and adjust the dressing to your liking balancing sweet, salty, tangy, and spicy elements for perfect flavor.
Keywords: Thai chicken salad, poached chicken salad, fresh Thai salad, healthy chicken salad, Thai lime dressing, easy chicken salad recipe
Find it online: https://dylangranv.com/thai-chicken-salad-recipe/
