Thai Chicken Salad

Name: Thai Chicken Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 6 chicken thigh fillets; 1 handful Salad leaves (I used a mixed salad bag from my local supermarket); 8 cherry tomatoes; 1 handful roast cashew nuts (or peanuts, chop roughly); 2 spring onions (chop finely); 1 lemon grass (chop finely); 1 tsp galangal (fresh and chopped finely); 1 red chili (chop finely); 15 mint leaves (chop finely); 2 cloves garlic (chop finely); 3 tbsp soy sauce; 1 tsp light brown sugar; 1 tbsp sunflower seed oil (or olive oil); 2 lime leaves; 240 ml coconut cream; 1.5 fresh limes (only use juice); 3 tbsp light brown sugar; 2 tbsp fish sauce; 1/2 tsp salt

As of this past Saturday I’m now 36 weeks pregnant. I really do think I’m one of the luckiest pregnant women in the world as you may have heard a lot of pregnant women have unusual cravings during pregnancy. Amongst the strange cravings I’ve heard pregnant women have include wood and coal.

But so far my cravings have been really good. This pregnancy has to an extent put me off red meat but I absolutely love fresh fruit, vegetables and sour dressings. The only unusual craving I’ve had is ice cubes which I absolutely love! My husband has been laughing at me as I’m not normally a cold drink kind of person but with great fortune Edinburgh as of early February is one of the warmest places in the UK and we haven’t snow yet.

One of my other cravings right now is sour food so I made this Thai Chicken Salad. I got inspiration for this salad from a holiday I had in Thailand a few years ago and I absolutely love Thai food. Also since going on maternity leave I’ve been cooking every day and cooking everything from Italian to Chinese to Scottish food, but not Thai.

This recipe probably isn’t that authentic but it’s really delicious, fresh, sour and really healthy, absolutely perfect for my pregnancy.

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Thai Chicken Salad

Course Main Dish

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 3 people

Ingredients

6 chicken thigh fillets
1 handful Salad leaves I used a mixed salad bag from my local supermarket
8 cherry tomatoes
1 handful roast cashew nuts or peanuts, chop roughly
2 spring onions chop finely
1 lemon grass chop finely
1 tsp galangal fresh and chopped finely
1 red chili chop finely
15 mint leaves chop finely

Ingredients for chicken thigh fillets marinade

2 cloves garlic chop finely
3 tbsp soy sauce
1 tsp light brown sugar
1 tbsp sunflower seed oil or olive oil

Ingredients for coconut and lime dresssing

2 lime leaves
240 ml coconut cream
1.5 fresh limes only use juice
3 tbsp light brown sugar
2 tbsp fish sauce
1/2 tsp salt

Instructions

Procedure for coconut and lime dressing **

Put all the ingredients except the lime juice into a small sauce pan. Boil at first then simmer for 15~20 minutes. Stir often to prevent the ingredients burning at the bottom of the pan.
Add lime juice and bring it to boil again. Use a sift to pass the dressing and leave the dressing to cool down.

Thai Chicken Salad Procedures

Marinade chicken thigh fillets for 30 minutes.
Use a griddle to char grill the chicken and leave it aside to cool down a little bit. Cut the chicken into strips and mix with spring onion, lemon grass, galangal, mint and chilli.
Place salad leaves and tomato on a plate and place the chicken on top. Sprinkle cashew nuts and dressing on top and it’s ready to serve.

Recipe Notes

** I will make dressing first then start the other preparation works.

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By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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9 Comments

Denise on February 15, 2012 at 9:10 pm

I absolutely love this version of a Thai chicken salad. Maybe the best? There’s no cilantro! (hate it, tried it so many times, but still soapy to me)
Reply
- admin on February 26, 2012 at 5:38 pm
  
  Hi Denise,
  Thank you for your comment. I’m glad you like my version of Thai Chicken Salad. When I visited Thailand a few years ago I noticed a lot of salads there (although to be fair we didn’t eat or look out for salads all that much) had cilantro. Just didn’t fancy using it for this recipe.
  Thanks
  Liv
  Reply
myfudo on February 16, 2012 at 6:36 am

I am wishing you a safe and smooth-sailing delivery. I gave birth at 37 weeks, it was full term already so you will have your little one coming pretty soon. =)
This is a delicious chicken salad recipe that I would love to recreate at home, soonest…Thanks for sharing.
Reply
- admin on February 26, 2012 at 5:37 pm
  
  Hi there,
  Thanks for your comment. I feel like my baby will arrive soon and I’m just two weeks (!!!) away from my due date.
  Hope you can have a go at making this salad, would love to hear how you got on with it.
  Thanks
  Liv
  Reply
Joy Miller on February 18, 2012 at 5:48 pm

Looks delicious! Can’t wait!
Reply
Jill Mant~a SaucyCook on February 25, 2012 at 5:36 pm

First of all, congratulations to you and your hubby!! My children are all grown and one even has children of her own, but I can recall the excitement of their impending births like it was yesterday.
This was my first visit to your beautiful blog, but it won’t be my last. I love it! I lean towards Eastern flavors and your recipes, writing and photos are all divine. I think I will add your blog to our blogroll.
My husband is British and we go back every year at Christmas. I hope we get the chance to try your food on one of our trips!
Cheers to a fast and easy childbirth!
Reply
- admin on February 26, 2012 at 5:30 pm
  
  Hi Jill,
  Thank you for your comment and thank about the baby. Really happy you like my blog and I’m happy to add you to my blogroll also.
  Thanks
  Liv
  Reply
amulya das on November 27, 2016 at 4:10 pm

yymm salad
Reply
- admin on November 28, 2016 at 8:02 am
  
  Thank you Amulya!
  Reply