Thai Chicken Salad

Try this recipe for a delicious and light flavour sensation. Steaming the chicken gives it a nice soft texture that suits the salad beautifully!


500g chicken breast

1/2 punnet cherry tomatoes

1 cup chopped Boy Choy

1 cup fresh coriander, chopped

1 cup fresh mint, chopped

1 spring onion, chopped

100g snow peas

1 Lebanese cucumber, diced

1 red onion, thinly sliced

2 tablespoons brown sugar

2 tablespoons lime juice

2 tablespoons fish sauce


Bring water to boil in a large saucepan, place the chicken breasts in a single layer in a steamer and place over the boiling water. Cover and allow to steam for about 8-10 minutes, checking if it is cooked through after about 8 minutes. Allow to cool slightly.

Arrange tomatoes, bok choy, herbs, spring onion, snow peas, cucumber, and red onion on a salad platter or bowl.

Slice steamed chicken and arrange over the vegetables.

Combine brown sugar, lime juice and fish sauce in a small bowl and add to the chicken and salad. Enjoy!

(You can add some noodles to this dish to make a complete meal)

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