Thai Poached Chicken Salad

    45 minutes

    To make this Thai chicken salad you can use leftover or poached chicken. Poach the chicken by simmering it for 15 minutes with just enough water to cover.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 2 boneless, skinless chicken breasts, poached and shredded
    • juice of 3 limes
    • 1 tablespoon sweet chilli sauce
    • 1 tablespoon fish sauce
    • 1 clove garlic, crushed
    • 2 stalks lemongrass, white part only, thinly sliced
    • 1 red onion, thinly sliced
    • 1 cucumber, cut into strips
    • 3 tablespoons fresh mint, chopped
    • 3 tablespoons fresh coriander, chopped
    • 1 head cos lettuce

    Preparation:15min  ›  Extra time:30min marinating  ›  Ready in:45min 

    1. Place the chicken in a glass or ceramic bowl and loss with lime juice, chilli sauce, fish sauce, garlic and lemongrass. Let marinate in the fridge for 30 minutes.
    2. Add onion, cucumber, mint and coriander and toss.
    3. Serve the chicken mixture on lettuce leaves.

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