Roast Chicken Salad

Roast Chicken Salad


2 people made this

On hot days I cannot bare to turn the stove on so I go to the store and pick up a cold chicken and make this refreshing Thai salad for dinner.


Serves: 4 

  • Dressing
  • 1/2 tablespoon chilli flakes
  • 1 tablespoon palm sugar
  • 1-2 limes, juiced
  • 1 tablespoon tamarind juice
  • Salad
  • 300g roasted chicken, pulled from the bones into bite-sized pieces
  • 1 small onion, sliced thin
  • 1 capsicum, julienned
  • 5 cloves garlic, sliced
  • 1 big red chilli, sliced
  • 5 sprigs mint, picked and torn
  • 5 kaffir lime leaves, julienned
  • 1 green mango, seeded and grated
  • 40g peanuts, toasted and diced
  • 1 tablespoon fish sauce

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Dressing: Place all of the dressing ingredients in a saucepan and bring to a boil. Turn off the heat and let cool to room temperature.
  2. Salad: In a large bowl toss the chicken with the dressing.
  3. Add the remaining ingredients and toss again. Check the seasoning. Adjust if necessary. Serve.

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