Thai Sesame Chicken Salad

    40 minutes

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


    South Australia, Australia
    1 person made this

    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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