Description
This vibrant Thai Chicken Salad combines tender poached chicken breast with fresh mixed lettuce, cherry tomatoes, cucumber, and a zesty homemade dressing. Enhanced with roasted cashews and fresh coriander, it offers a perfect balance of tangy, sweet, salty, and spicy flavors, making it a refreshing and healthy meal option.
Ingredients
Scale
Chicken
- 180 – 220 g / 6 -7 oz chicken breast
Salad
- 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
Dressing
- 1 tbsp finely chopped coriander/cilantro stems
- 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 recommended)
Instructions
- Prepare the chicken: Remove the chicken breast from the refrigerator 30 minutes prior to cooking to allow it to come to room temperature, ensuring even cooking.
- Poach the chicken: Bring a saucepan of water to a boil. Submerge the chicken breast in the boiling water, cover with a lid, and allow the water to return to a simmer. Immediately remove the saucepan from heat and let the chicken sit in the hot water for 20 minutes, or up to 45 minutes for more tender meat.
- Shred the chicken: Remove the chicken from the water once cooked and allow it to cool slightly. Then, shred the chicken into bite-sized pieces using forks or your fingers.
- Make the dressing: Combine finely chopped coriander stems, chilli garlic sauce, minced garlic, fresh lime juice, fish sauce, canola oil, and sugar in a jar. Secure the lid and shake well to mix thoroughly. Taste the dressing and adjust seasoning to achieve a balanced flavor profile of tangy, sweet, salty, and a hint of spice.
- Assemble the salad: In a large bowl, combine mixed lettuce leaves, halved cherry tomatoes, sliced cucumber, finely sliced red onion, thinly sliced deseeded red chilli, roasted cashews, and coriander leaves.
- Toss and serve: Drizzle most of the dressing over the salad ingredients and toss gently to combine. Serve immediately, drizzled with the remaining dressing for an added flavor boost.
Notes
- Use unsalted roasted cashews to control the overall saltiness of the salad.
- Chilli Garlic Sauce adds a flavorful kick; adjust quantity based on your heat preference.
- Fish sauce is essential for authentic Thai flavor; substitute with soy sauce if necessary.
- Poaching chicken in hot water ensures tender, juicy meat without drying out.
- The dressing can be modified to suit your taste – more lime for acidity, more sugar for sweetness, or extra chilli for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai chicken salad, poached chicken, fresh salad, healthy salad, Thai dressing, cashew salad, easy Thai recipe
