Thai Sesame Chicken Salad

Thai Sesame Chicken Salad


1 person made this

A lovely bright and colourful Thai chicken salad based on poached chicken, snow peas and capsicum with a soy sauce dressing.

rolypoly South Australia, Australia

Serves: 4 

  • 2 boneless, skinless chicken breasts
  • 2 cloves garlic, peeled but whole
  • 250g snow peas
  • 1 red capsicum, cut into thin strips
  • 5cm ginger, sliced
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon chilli flakes, or to taste
  • 1 cucumber, cut into strips

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Place the chicken breasts in a saucepan with enough water to cover. Bring to a simmer and simmer 15 minutes. Remove the chicken, let cool a bit then shred.
  2. Heat up a saucepan of water to boiling, and blanch the garlic cloves 1 minute. Remove. Add the snow peas and capsicum and blanch 15 seconds. Remove.
  3. In a food processor, combine the garlic, ginger, sesame oil, soy sauce, sugar, vinegar and chilli flakes. Pulse until smooth.
  4. In a salad bowl, combine the snow peas, capsicum, cucumber and chicken. Toss with the dressing.

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