Thai chicken salad

Thai chicken salad

By Katy Greenwood
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(5 ratings)
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Prep: 20 mins No cook

Easy

Serves 4
This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal332
  • fat20g
  • saturates3g
  • carbs16g
  • sugars16g
  • fibre5g
  • protein23g
  • salt0.8g
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Ingredients

  • 1 head Chinese leaf, shredded
  • 2 cooked chicken breasts or 200g leftover cooked chicken, shredded
  • 1 mango, peeled, stoned and thinly sliced
  • bunch mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 6 spring onions, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 tbsp salted peanut or cashew nuts, roughly chopped

For the dressing

  • juice 4 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 tbsp sesame oil
  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • splash of fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 large red chillies, deseeded and finely chopped

Method

  1. To make the dressing, mix together all the ingredients and stir to dissolve the sugar.

  2. In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.

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Comments, questions and tips

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Janec3's picture
Janec3
26th Jul, 2019
5.05
Made this on the hottest day of the year so far. It was delicious and refreshing. I did tweak the recipe a bit. As it was for two of us I only used half a Chinese cabbage, but I kept all the other ingredients the same. I added in some cold cooked egg noodles that I cut into shorter lengths and tossed it all together. Having read the previous comment about the dressing I only used 1 tablespoon of sesame oil and 1 lime but also added some light soy sauce and left the seeds in the chillies. Will definitely make again.
tellybwmbas
24th Jul, 2014
Ooof.!.....that dressing is soo wrong...4 tblsp sesame oil and all that lime juice? I was doubtful, but decided to go for it because I trust your judgement..it was an oil-slick...tasted it before adding to salad, added more lime juice and sugar, more fish sauce....and it was still tasting of sesame oil, so only added a bit and threw the rest away, what a waste and 4 limes weren't cheap either! However, the salad was lovely and refreshing, which i will make again, but with my own oriental dressing :(
numberonegoat
12th Jul, 2014
Made this twice - the flavours are so amazing in this salad - definitely a new favourite.
Anne McCartney
14th Jul, 2014
Can this salad be made the day before it is to be eaten ?
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