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thai chicken salad

Thai Chicken Salad

Course Main Dish
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 3 people

Ingredients

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 **

  1. 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.
  2. 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

  1. Marinade chicken thigh fillets for 30 minutes.
  2. 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.
  3. 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.