Thai chicken, carrot and cashew salad
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.
Ingredients
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
Method
1
Preheat the oven to 180°C/gas mark 4
2
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
4
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
5
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
6
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
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Thai chicken, carrot and cashew salad
