A yummy Tangy Thai Chicken Salad recipe that the whole family will love. Yes, there are many ingredients but don’t let that deter you. This is a great beginner recipe for those wanting to try some Thai cuisine. Try it just once and you will not regret it Enjoy!

Serves 4


1/4 cup (60 ml) light coconut milk

2 tbs fish sauce

2 tbs grated palm sugar

500 g chicken thigh fillets, trimmed

2 tsp sweet chili sauce

1 tb lime juice

4 Kaffir lime leaves, center vein removed, finely sliced

150 g baby Asian salad leaves

1/3 cup canned water chestnuts, sliced

1 red onion, finely sliced

2 spring onions, finely sliced on the diagonal

1 tsp finely chopped galangal

1 red chili, seeds removed, finely sliced

1/3 cup each mint and coriander leaves, plus extra to garnish

50 g roasted peanuts, roughly chopped


In a large saucepan, stir together coconut milk, fish sauce, and palm sugar over low heat until sugar dissolves, then bring to the boil. Add the chicken, cover, and simmer over a low heat for 10 minutes or until cooked. Remove from heat and let chicken cool. Remove chicken and reserve liquid.


Add chili sauce, lime juice, and Kaffir lime to the poaching liquid. Stir to combine.


Shred chicken and mix in a bowl with salad leaves, water chestnuts, onions, galangal, chili, and herbs.

Divide between plates, garnish with peanuts and extra herbs.

Drizzle with the dressing.


Some of the ingredients are available from Asian supermarkets.

Galangal may be substituted with ginger.



Delicious – February 2004 – Page 149 – Recipe submitted by L. Bell, Clayfield, Queensland

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