Thai chicken, carrot and cashew salad

Name: Thai chicken, carrot and cashew salad
Total time: 30 min
Ingredients: 4 chicken breasts, skinless; 1 tbsp of red curry paste; 1 tbsp of miso paste; 4 tbsp of coconut milk; black pepper; 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; 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; 50g of cashew nuts, roasted and chopped; 1/2 bunch of coriander, chopped; 1/4 bunch of mint, chopped

by Chantelle Nicholson

Item 1 of 1

Main
easy
4
30 minutes

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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.

First published in 2017

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Ingredients

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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

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Method

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

First published in 2017

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Chantelle Nicholson

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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