adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai chicken salad
Thai chicken salad
0 Likes
Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Elevate your dining experience with a colorful and fragrant Thai chicken salad.
Ingredients:
  • 2 x 180g RSPCA Approved Chicken Breast Fillets
  • 60ml lime juice
  • 32.00 gm brown sugar
  • 36.60 gm fish sauce
  • 10.60 gm soy sauce
  • 1 lemongrass stem, pale section only, finely chopped
  • 20.00 ml finely grated ginger
  • 1 garlic clove, crushed
  • 1 tsp sesame oil
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 2 carrots, peeled, thinly sliced into ribbons
  • 200g punnet Perino tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 125.00 ml fresh mint leaves
  • 125.00 ml coriander leaves
  • 125.00 ml basil leaves
  • 1 long red chilli, thinly sliced diagonally
  • 70g peanuts
Instructions:
  • Cut the chicken breasts in half lengthwise to make four thinner fillets, then transfer them to a large glass or ceramic bowl.
  • In a jug, mix together lime juice, sugar, fish sauce, soy sauce, lemongrass, ginger, and garlic. Set aside half of the dressing. Pour the rest over the chicken, ensuring it is fully coated. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • Preheat a barbecue or chargrill pan over medium heat. Drain the chicken and dispose of the marinade. Brush the chicken with sesame oil and grill for 3 minutes on each side until beautifully golden and fully cooked. Place the chicken on a plate and let it rest for 5 minutes before serving.
  • In a large bowl, mix together cucumber, carrot, tomato, onion, mint, coriander, basil, and chili. Drizzle with the dressing and toss well. Divide onto plates, top with thinly sliced chicken, and finish by sprinkling with peanuts before serving.

Similar Recipes