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Thai Chicken Salad

I've only ever been to Thailand once on holiday and although we loved the food there, I don't think I had anything like this so as always with most of my recipes, this is a loose interpretation of what I think the original recipe tastes like (purists look away now!). I believe the more authentic version includes toasted and ground rice but there isn't always the time to be pounding rice into a powder and this version seems to work well and is for all those of you that like an easy way around a recipe!

What I love about this recipe is the crunch, the sweet sour salty flavours and the slight heat from the chilli. Per serving, this is less than 200 calories and 24 grams of protein. It's great for lunch or a light dinner and needs little effort and because you scoop up all the lettuce leaves an wrap everything into a delicious mouthful, there is also little to wash up (winner)! You could add some sesame dressed rice noodles or jasmine rice to the base of the lettuce leaves before topping with the chicken but I mostly leave them as you see them here.

I sometimes serve a little of my soy and sesame dressing on the side, you'll find the recipe for this on my instagram page but it's not necessary to include it.

To serve 4 you will need:

  • 1 red chilli (or less if you like less heat) finely chopped

  • 1 finely chopped garlic clove

  • 2 cm fresh ginger finely chopped

  • 400g minced chicken breast

  • 100 ml water

  • flavourless oil

  • 80g shallots finely chopped

  • 4 spring onions - finely sliced and 2 extra for garnish

  • 1 tbsp fish sauce

  • 1 tbsp lime juice

  • 1/2 tsp chilli flakes

  • 1/2 tsp coconut sugar (or brown sugar)

  • 4 sprigs fresh coriander and a little more to garnish

  • 4 large sprigs fresh mint leaves

  • Little gem or other sturdy lettuce leaves

  • use finely chopped cucumber, peanuts, radish, spring onion and sesame seeds as toppings

  1. Add the garlic, ginger and red chilli to a hot pan with a little oil, soften for a few minutes. Add salt and pepper and 100ml water.

  2. Add the chicken mince and cook until cooked through and most of the liquid has evaporated.

  3. Mix or blend the fish sauce, lime juice, chilli flakes, sugar, shallots spring onions, coriander and half of the mint leaves together and add to the cooked chicken; stir well so the chicken takes on all the flavours.

  4. Arrange your lettuce leaves on a platter or board, add the chicken mixture and top with chopped mint and coriander leaves, add finely sliced cucumber, radish and sesame seeds or peanuts for extra crunch and goodness! Scoop up the lettuce leaves and eat them as you would a wrap or taco.

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