Thai Chicken Salad Recipe - Great British Chefs

Main
easy
4
30 minutes

PT30M

Chantelle Nicholson's Thai chicken salad recipe is packed with bold flavours. The dressing is beautifully aromatic thanks to lemongrass and ginger, while peanuts and water chestnuts give the salad a wonderful crunch.

Discover more:

Share recipe

Related recipes

Chicken katsu curry

Sally Abé

Barbecued hoisin chicken skewers with smashed cucumber salad

Shu Han Lee

Matcha-smoked chicken with mango rice salad

Elly McCausland

Caribbean chicken with sweetcorn fritters

Karen Burns-Booth

Tahini-marinated chicken with tabbouleh and flatbreads

Louise Robinson

Ingredients

print recipe

shopping List

Metric

Imperial

Chicken breasts

4 chicken breasts, skinless
1 tbsp of red curry paste
1 tbsp of miso paste
4 tbsp of coconut milk
black pepper

For the salad

1 bunch of baby carrots
1 tin of water chestnuts
1/2 cucumber
1 dash of soy sauce
2 heads of baby gem lettuce, leaves separated

Thai dressing

1 knob of fresh ginger, 2cm in length
1 lemongrass stalk
2 tbsp of fish sauce
1 green chilli, deseeded and finely diced
1 tbsp of palm sugar, grated
100ml of rice wine vinegar
1/2 lime, zested and juiced
1 tsp peanut butter

To serve

50g of cashew nuts, roasted and chopped
1/2 bunch of coriander, chopped
1/4 bunch of mint, chopped

print recipe

shopping List

Preheat the oven to 180°C/gas mark 4

Combine the red curry paste, miso, coconut milk and pepper together in a bowl and smother over the chicken breasts. Place on a baking tray and roast for 10–12 minutes until the juices run clear. Remove from the oven and allow to rest

1 tsp red curry paste
4 tbsp of coconut milk
4 chicken breasts, skinless
1 tbsp of miso paste
black pepper

Peel the cucumbers to create long strips. Place the cucumber strips in a bowl, season with a dash of soy sauce and leave them to sit for 5 minutes. After this time, rinse and pat dry

1/2 cucumber
1 dash of soy sauce

To make the salad, peel the carrots and cut lengthways into halves or quarters, depending on the size. Dice the water chestnuts.

1 bunch of baby carrots
1 tin of water chestnuts

For the Thai dressing, peel the ginger and finely grate with a microplane, along with the lemongrass. Add the remaining ingredients and mix until the palm sugar has dissolved

1 tsp peanut butter
1 knob of fresh ginger, 2cm in length
1 lemongrass stalk
2 tbsp of fish sauce
1 green chilli, deseeded and finely diced
1 tbsp of palm sugar, grated
100ml of rice wine vinegar
1/2 lime, zested and juiced

Carve the chicken and arrange the salad on a large platter, or 4 individual plates. Top with the chicken, garnish with the cucumber and drizzle liberally with the dressing. Sprinkle over the chopped nuts and fresh herbs and serve

1/2 bunch of coriander, chopped
2 heads of baby gem lettuce, leaves separated
50g of cashew nuts, roasted and chopped
1/4 bunch of mint, chopped

In partnership with

Follow Vitality

Discover more:

Share recipe

In partnership with

Follow Vitality

Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.