Description
This vibrant Thai Chicken Salad features tender grilled chicken breast paired with fresh mixed lettuce, cherry tomatoes, cucumber, and a lively dressing made from lime juice, fish sauce, and chili garlic sauce. Topped with crunchy roasted cashews and fresh coriander, this salad is a perfect balance of spicy, tangy, and savory flavors for a light and refreshing meal.
Ingredients
Scale
For the Salad
- 180 – 220 g / 6 – 7 oz chicken breast
- 150 g / 5 oz mixed lettuce leaves (or other of choice)
- 1 cup cherry or grape tomatoes, halved
- 1 small cucumber, sliced
- 1/4 red onion, finely sliced
- 1/2 large red chilli, deseeded and very finely sliced
- 1/2 cup roasted cashews, unsalted preferred
- 1/4 cup coriander/cilantro leaves
- 1 tbsp finely chopped coriander/cilantro stems
For the Dressing
- 1 1/2 tsp Chilli Garlic Sauce
- 1 small garlic clove, minced
- 1 1/2 tbsp fresh lime juice (or rice vinegar)
- 2 tsp fish sauce
- 1 tbsp canola oil (or vegetable, grapeseed, or other neutral oil)
- 1 1/2 tsp sugar (any, white preferred)
Instructions
- Prepare the Chicken: Season the chicken breast lightly with salt and pepper. Grill or pan-fry over medium-high heat for approximately 6-8 minutes per side or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through. Let it rest for a few minutes, then slice thinly.
- Assemble the Salad Ingredients: Place the mixed lettuce leaves in a large bowl. Add the halved cherry tomatoes, sliced cucumber, finely sliced red onion, and sliced red chilli. Toss gently to combine.
- Make the Dressing: In a small bowl, whisk together the chilli garlic sauce, minced garlic, fresh lime juice, fish sauce, canola oil, and sugar until the sugar dissolves and the dressing is well combined.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Add Chicken and Garnish: Top the salad with the sliced grilled chicken, roasted cashews, cilantro leaves, and chopped coriander stems. Give it a final gentle toss or leave as a topping to preserve texture.
- Serve: Divide the salad onto serving plates and enjoy immediately as a light lunch or dinner.
Notes
- Note 1: Removing the seeds from the red chilli reduces the heat and makes the dish more accessible to those sensitive to spice.
- Note 2: Chilli Garlic Sauce adds both spice and a subtle garlic bite; adjust according to your heat preference.
- Note 3: Fish sauce is traditional in Thai cuisine, providing a savory umami flavor. Substitute with soy sauce for a vegetarian option.
