Thai Minced Chicken Salad

    25 minutes

    A traditional Thai chicken salad is made with chicken mince but you can use any chicken you like, even leftovers from the roast.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 500g chicken mince
    • 4 handfuls bean sprouts
    • 1 small carrot, cut into matchsticks
    • 6 spring onions, sliced lengthwise
    • handful mint leaves
    • handful Thai basil leaves
    • 2 tablespoons roasted peanuts
    • Dressing
    • juice of 3 limes
    • 1 tablespoon fish sauce
    • 2 tablespoons brown sugar
    • 2 Thai chillies, seeded and finely chopped
    • 1 cloves garlic, crushed
    • 3cm ginger, grated

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Heat a saucepan of water to boiling and add the chicken mince, stirring so it breaks up. Cook until just done, about 5 minutes, and drain. Break up any lumps.
    2. Mix all the dressing ingredients in a jar and shake well.
    3. Divide the bean sprouts and carrots between four plates. Top with chicken mince, then the spring onions, mint and basil. Drizzle the dressing over and top with roasted peanuts.

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