Warm Thai Carrot and Chicken Salad

    A good Thai salad is usually simple and very fresh. Here chicken is poached and combined with grated carrot and herbs.

    1 person made this

    Serves: 4 

    • 400g boneless, skinless chicken breasts
    • 4 tablespoons lime juice
    • 2 tablespoons fish sauce
    • 1 tablespoon sugar
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 red onion, very thinly sliced
    • 2 cups wombok cabbage, shredded
    • 2 large carrots, grated
    • 1/2 cup fresh coriander, chopped
    • 1/2 cup fresh mint, chopped
    • roasted salted peanuts, to garnish

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put the chicken breasts in a saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer and poach for about 15 minutes.
    2. Combine the lime juice, fish sauce, sugar and pepper in a bowl and whisk with a fork until the sugar has dissolved. Add the onion and stir, then set aside.
    3. Drain the chicken and let cool a bit, then shred. In a salad bowl combine the chicken, cabbage, carrots, mint and coriander. Pour over the dressing and toss. Sprinkle with peanuts and serve.
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