Thai Chicken Salad

thai chicken saladThis is a great recipe for those warm days when you are craving a salad. It’s a really forgiving recipe, you can add more chicken or use beef, increase the amount of salad, add cold vermicelli noodles etc etc. Even if you are not a fan of coriander please add the roots to the sauce. It really adds to and balances the flavour. Experiment with the sauce and  tweak the flavour combos until it best suits your palate.

Serves 4


Nam Jim Sauce

  • Roots from 1 bunch of coriander
  • 2 cm piece ginger, finely grated
  • 2 cloves garlic, thinly sliced
  • 4 long red chillies, seeded, thinly sliced on the diagonal
  • 2 lemons or limes, zested, juiced
  • 2 tablespoons fish sauce
  • 55g (1/4 cup firmly packed) brown sugar
  • 1 teaspoon sesame oil

Marinated Chicken

  • 700 grams chicken, sliced thinly
  • 1 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 4 tablespoons chilli jam or sweet chilli sauce
  • 2 tablespoons oil (for frying)


  • 1 red onion, thinly sliced
  • 1 punnet of cherry tomatoes, halved
  • 1 Lebanese cucumber, halved, seeded, thinly sliced
  • 1 red capsicum, seeded and sliced
  • 3 spring onions, sliced finely (white and green parts)
  • 1 bag of mixed lettuce leaves
  • 1 carrot, sliced finely into matchsticks
  • 1 cup mint leaves


  • Leaves from 1 bunch of coriander (optional)
  • ¼ cup crushed peanuts (optional)


  • Place all sauce ingredients into a food processor/blender/Thermomix and blitz until well combined.
  • Add chicken, garlic powder, soy sauce and chilli jam/sweet chilli sauce to a bowl and mix till the chicken is coated. Cover the bowl with plastic wrap and keep in the fridge for at least 30 minutes.
  • Heat oil in a pan over medium-high heat. Cook chicken, reducing heat when necessary, until no longer pink in centre and juices run clear. Transfer to a plate and cover with foil to keep warm.
  • Place lettuce, cucumber, onions, tomato, capsicum, carrot and mint leaves in a large mixing or serving bowl. Toss to combine.
  • Place cooked chicken on top of the salad mix and add garnish.
  • Drizzle sauce over the top just before serving.

Chicken Salad – for one

It is tempting to not cook meals when you are home alone and resort to toast or breakfast cereal. That does get boring after a while though. This chicken salad is so quick to prepare and it’s healthy so do your self a favour and give it a go. You can use alternative vegetables, it’s up to you. You can easily double the recipe, just adjust the cooking time.

chicken salad


  • I chicken breast(about 200 grams)
  • 3 tablespoons sweet chilli sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon dried chives
  • 1 teaspoon minced garlic
  • 2 cups salad vegetables i.e. spinach, carrot, capsicum, spring onion, cucumber, tomato
  • 50 grams soft feta cheese, crumbled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato sauce


  • Place sweet chilli sauce, sesame oil, dried chives and minced garlic in a microwave proof baking dish and stir to mix.
  • Place chicken breast in the dish and coat it with the sauce.
  • Cover the dish with plastic wrap or a plate and microwave on full power for 5 minutes.
  • Check the chicken to make sure it is cooked through. If necessary keep cooking in 1 minute bursts.
  • Let the chicken rest in the dish  while you prepare the salad and dressing.
  • Place the salad ingredients in a bowl and toss.
  • Add the mayonnaise, Sriracha sauce, Worcestershire sauce and tomato sauce in a small jug and mix well.
  • Cut the chicken into strips and place on top of the salad, spoon some of the sauce from the baking dish on top.
  • Add the crumbled feta cheese.
  • Drizzle with the dressing and serve.