Thai Chicken Salad Recipe

Thai Chicken Salad Recipe Beautiful Thai Chicken Salad

Thai Chicken Salad Recipe – Buy your taste buds moving because of this shiny Japanese Chicken Greens! The zesty Japanese chilli calcium attire using the trademark Southern Se Asiatische steadiness associated with sweet-sour-savoury as well as a bit heat out of chilli will always make almost any salad interesting!


Yowzer! That is about because significantly as possible out of dull, monotonous salads. I’m a big supporter associated with Asiatische preparing salads because they’re generally lighter as well as better when compared with lots of Developed models, and also the desserts wrap up an excellent style punch.

In addition to this place isn’t exception. It’s really a chilli-lime Japanese attire who has which Southern Se Asiatische trademark sweet-salty-tangy steadiness after a little buzz of warmth out of chilli.

I realize it looks actually put together as it would be red. But actually, it can be not that put together for the reason that We makes this using a store bought Chilli Garlic cloves Sauce. You simply won’t uncover me ingesting this specific by the spoonful truly, it can be not that put together, it looks extra risky compared to throughout reality. Embark on, include an idea test! 1 tsp . associated with this doesn’t actually contain the same amount of spiciness because 1 Japanese or Wild birds Eye Chilli.

Thai Chicken Salad 1

Thai Chicken Salad Tossed

Chilli Garlic cloves Sauce can be an amazing key with regard to thickening desserts / sauces such as mustard does throughout Developed desserts, along with introducing spiciness / garlic oil + some tang for the reason that it’s not only made with garlic oil as well as chilli. It is quite frequent today, distributed at all the food markets with Sydney within the Asiatische section. Nonetheless don’t be concerned if you fail to find it, I have presented plenty of options within the formula (Sriracha, warm spices (even Frank’s), contemporary chillies, chilli paste, sambal oelak – an awful lot of alternatives!).

Oh certainly, We almost forgot. The spice-adverse may very well be surprised to determine but extra chillies within the picture above – a carefully chopped red-colored chillies.

Nonetheless fear not necessarily! To begin with, they’re significant red-colored chillies that truly may not be which put together during all. Rule of thumb can be: the larger the chilli, a much less put together they’re, the smaller they’re, a spicier that they are.

The second thing is, certainly a carefully julienned red-colored chillies add a hint extra heat in this specific salad as well as it looks quite, yet it may not be an arrangement breaker simply just to exit these people out. We often carry out (mainly for the reason that I am unable to be side tracked together with the extra dicing action!)

We truthfully will not move this specific salad because actually spicy. The attire is hot instead of put together as well as We rarely notice the fresh chilli thrown over the salad. If this is for an expensive restaurant list which experienced a spiciness indication in the form of chilli icons, together with 1 chilli remaining gentle and 3 chillies remaining “knock back top of your head off” put together, this is a 1 chilli dish.


Thai Chicken Salad Recipe

Thai Chicken Salad Recipe Beautiful Thai Chicken Salad

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Get your taste buds dancing with this bright Thai Chicken Salad! The zesty Thai chilli lime dressing with the signature South East Asian balance of sweet-sour-savoury and a little heat from chilli will make any salad exciting! #salad #thaisalad

  • Author: Dakota Cape
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 Minutes
  • Yield: 2-4 1x
  • Category: Breakfast
  • Cuisine: Asian


  • 180220 g / 6 -7oz chicken breast


  • 150 g / 5 oz mixed lettuce leaves150 g / 5 oz mixed lettuce leaves
  • 1 cup cherry or grape tomatoes , halved1 cup cherry or grape tomatoes , halved
  • 1 small cucumber , sliced1 small cucumber , sliced
  • 1/4 red onion , finely sliced1/4 red onion , finely sliced
  • 1/2 large red chilli , deseeded and very finely sliced (Note 1)1/2 large red chilli , deseeded and very finely sliced
  • 1/2 cup roasted cashews , unsalted preferred1/2 cup roasted cashews , unsalted preferred
  • 1/4 cup coriander / cilantro leaves1/4 cup coriander / cilantro leaves


  • 1 tbsp finely chopped coriander/cilantro stems tbsp finely chopped coriander/cilantro stems
  • 1 1/2 tsp Chilli Garlic Sauce 1 1/2 tsp Chilli Garlic Sauce
  • 1 small garlic , minced1 small garlic , minced
  • 1 1/2 tbsp fresh lime juice (or rice vinegar)1 1/2 tbsp fresh lime juice
  • 2 tsp fish sauce 2 tsp fish sauce
  • 1 tbsp canola oil (or vegetable, grapeseed or other neutral oil)1 tbsp canola oil
  • 1 1/2 tsp sugar (any, I use white)1 1/2 tsp sugar


  1. Take the chicken out of the fridge 30 minutes before cooking.
  2. 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)
  3. Remove chicken from water and shred, then cool.


  1. 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)


  1. Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.


1. Large Chilli: The larger the chilli, the less spicy it is. I use Cayenne peppers which are common here in Australia, they are about 12 cm / 5″ long. They are not that spicy once sliced thinly and dispersed throughout the salad. It’s more for colour and a bit of heat, so you can leave it out if you’re concerned. Watch the video to see how I deseed it with a spoon and finely slice it.

2. Chilli Garlic Sauce is a terrific sauce sold in jars that is now widely available in supermarkets here in Australia (Woolies, Coles etc). It’s made with chilli, garlic, vinegar and some seasonings so you get lots of extra flavour layers by using it in a dressing, plus it thickens the sauce like mustard does in Western dressings. Can be substituted with: sriracha, any hot sauce, crushed chilli in a jar, sambal oelak or other chilli pastes. Because the spiciness differs, start with a conservative amount and adjust to taste.

3. Fish Sauce: This can be substituted with soy sauce if you really insist – or need to. It’s not quite the same because fish sauce has more complex flavours than soy sauce.

4. Chicken Poaching: This is a foolproof way to poach chicken, guaranteed to come out juicy every time and it is scientifically impossible to overcook the breast. The chicken can stay in the water for 45 minutes and it will still be the same as it was at 20 minutes. If your breast is larger than 220g/7oz, boil for 2 minutes before taking it off the stove, then leave for 20 minutes. Read more about this method in this recipe: Foolproof Poached Chicken Breast.

5. DRESSING: You should not be able to taste any of the ingredients individually. Too sour, add more sugar and oil. Too sweet, add more lime and/or fish sauce. Too fish-saucy, add more lime, oil and sugar.

6. SPICINESS: This salad looks spicier than it is because of that gorgeous fiery red colour of the dressing! But actually, it’s fairly mild. The dressing has a warm tingle rather than the bite of spiciness, and the chilli in the salad is sliced very finely and it’s not a spicy chilli (see Note 1). Feel free to adjust the spiciness to your taste – just add the chilli gradually into the dressing.

7. Nutrition per serving, assuming 2 servings. 148 calories is attributable to the cashews, so there’s an opportunity to cut down on calories here (but note the cashews make this salad extra special!!).