Thai Chicken Salad
This vibrant Thai Chicken Salad combines tender chicken, fresh vegetables, and a zesty dressing, making it a healthy and satisfying meal.
Ingredients
- 180-220 g chicken breast
- 150 g mixed lettuce leaves
- 1 cup cherry or grape tomatoes, halved
- 1 small cucumber, sliced
- 1/4 red onion finely sliced
- 1/2 large red chili, deseeded and finely sliced
- 1/2 cup roasted cashews, unsalted
- 1/4 cup coriander leaves
- 1 tablespoon finely chopped coriander stems
- 1 1/2 teaspoons chili garlic sauce
- 1 small garlic, minced
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1 tablespoon canola oil
- 1 1/2 teaspoons sugar
Instructions
- Remove the chicken breast from the fridge 30 minutes before cooking. Boil water in a saucepan large enough to submerge the chicken. Add the chicken, cover, and remove from heat, letting it sit for 20-45 minutes to cook gently.
- Once cooled, shred the chicken into bite-sized pieces.
- In a small jar, combine minced garlic, chili garlic sauce, lime juice, fish sauce, canola oil, and sugar. Seal and shake well to combine.
- In a large bowl, toss together lettuce, tomatoes, cucumber, red onion, chili, cashews, shredded chicken, coriander leaves, and chopped stems. Drizzle with most of the dressing and toss gently.
- Serve immediately, garnishing with extra cashews and a drizzle of remaining dressing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This salad can be customized with seasonal vegetables or different proteins!