Go Back
Print Recipe

THAI CHICKEN SALAD

Servings: 2 people

Ingredients

Chicken:

  • 2 chicken drumsticks and 2 thighs (or 4 drumsticks/thighs)
  • 2 tbsp Thai curry paste
  • 2 tsp oil

Veg:

  • 1 ½ cups cabbage, thinly sliced
  • 2 carrots, grated
  • 1 green mango, grated
  • ½ a stick of celery, finely chopped (optional)
  • ¼ cup coriander leaves, coarsely chopped
  • ¼ cup mint leaves, coarsely chopped
  • ¼ cup peanuts, coarsely chopped
  • 2 tsp sesame seeds

Dressing:

  • 1 tbsp fish sauce
  • 1 tbsp peanut butter
  • 2 tsp lime juice
  • 1 tsp sugar
  • 1 tsp chilli paste (Sriracha or other)
  • A few drops of toasted sesame oil (optional)

Instructions

  • Preheat the oven to 180 C. Mix the Thai curry paste with the oil. Slather the chicken pieces with it on all sides. Roast for 20-25 mins until golden and cooked through. Rest until cool enough to handle, then shred the meat with your fingers. Set aside.
  • Make the dressing: mix/shake all the ingredients listed under ‘dressing’ in a bowl/jar. Taste and adjust seasoning.
  • Toss the vegetables, herbs, peanuts, sesame seeds, and chicken together in a bowl. Dress the salad just before serving.

Notes

I make my own Thai curry paste (red and green), but any shop-bought kind will also work for this recipe.