Thai Chicken Salad Recipe
A delicious, light but filling, crunchy and spicy Thai chicken salad featuring zingy, salty and fiery flavours so beloved of South East Asia.
Servings 2 Servings
Calories 620kcal
Ingredients
For the Chicken & Marinade:
- 1 Large Skinless Chicken Breast 250-300g
- 1 tablespoon Fish Sauce
- 1 teaspoon Brown Sugar
- 1 teaspoon Lemongrass Paste
- ½ teaspoon Vegetable Oil
- ½ teaspoon Black Pepper
- 1 Green Birds Eye Chilli Pepper
- 2 Garlic Cloves
For the Salad:
- 8 Cherry Tomatoes
- 1 Small Cucumber
- 1 Small Red Onion 75g
- 2 Spring Onions
- 10 g Mint ½ Cup
- 2 Sprigs Coriander
- 15 g Sprouted Onion Seeds ¼ Cup (Optional)
- 75 g Unsalted Peanuts ½ Cup
For the Dressing:
- 2 tablespoon Lime Juice
- 1 tablespoon Fish Sauce
- 1 tablespoon Neutral Oil
- 1 teaspoon Sugar
- ½ teaspoon Lemongrass Paste
- 2 Red Chilli Peppers I use more Thai birds eye chillies
Instructions
- Mash the garlic cloves.
- Slice the green chilli pepper as finely as you can.
- Place the chicken breast in a Ziploc bag or container with a lid and add the chilli and garlic. Pour in the fish sauce and vegetable oil, and then add the black pepper, brown sugar and lemongrass paste.Try and leave the chicken to marinate for 1-2 hours but you will still get a good flavour after 10-20 minutes.
- Heat an ovenproof frying pan or skillet over a medium heat. When it is hot, add the peanuts and lightly toast, keeping them moving all of the time, then remove and set aside.
- Return the pan to a medium-high heat and when hot, add the chicken breast presentation side down and cook until nicely coloured, approximately 3-4 minutes.Flip the chicken and transfer it to a preheated oven at 180°C or 350°F until the internal temperature reaches 68-69°C (155°F), approximately 15-17 minutes.Remove and rest the chicken under tin foil for 5-7 minutes or until the internal temperature reaches 73°C or 165°F.
- Cut the cherry tomatoes in half and place them in a bowl.
- Cut the ends off the cucumber. Then cut it in half, scoop out the seeds (and discard them), slice into half-moon shapes approximately 2-3mm (⅛") thick and add them to the tomatoes.
- Peel the red onion, cut it in half and then cut it as finely as you can into half-moon shapes and throw them into the bowl.
- Slice the spring onions into rounds as finely as you can and add them to the other ingredients in the bowl.
- Clean and pick the mint and add it to the chopped vegetables along with the coriander and sprouted onion seeds.
- Dice the chilli peppers for the dressing as finely as you can and add them to a jar.Add the remaining ingredients for the dressing to the jar and give it a good shake.
- By now, the chicken should be rested and at the right temperature. Thinly slice the chicken breast and add any resting juices to the dressing.
- Add the chicken to the salad ingredients and throw in the toasted peanuts. Pour over the dressing and give everything a good mix before serving.
Nutrition
Serving: 1 | Calories: 620kcal | Carbohydrates: 36g | Protein: 52g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 24g | Cholesterol: 106mg | Sodium: 1526mg | Fiber: 7g | Sugar: 18g
