Thai Style Chicken Salad Recipe

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  • New Potatoes – 400 gms, halved lengthways
  • Baby Sweetcorn – 200 gms
  • Beansprouts – 150 gms
  • Spring Onions – 3, trimmed and sliced
  • Chicken Breasts – 4, cooked, skinless and sliced
  • Lemon Grass – 1 tblsp, chopped
  • Fresh Coriander – 2 tblsp, chopped
  • Salt and Pepper
  • Lime Wedges – to garnish
  • Fresh Coriander Leaves – to garnish

For the Dressing:

  • Chilli Oil or Sesame Oil – 6 tblsp
  • Lime Juice – 2 tblsp
  • Light Soy Sauce – 1 tblsp
  • Fresh Coriander – 1 tblsp, chopped
  • Small Red Chilli – 1, deseeded and finely sliced


  1. Bring 2 saucepans of water to the boil.
  2. Put the potatoes in one saucepan and cover with cold water.
  3. Bring to the boil, cover and simmer for 15 minutes or until tender when pierced with a fork.
  4. Put the baby sweet corn into the other saucepan and cook for 5 minutes until tender.
  5. Drain the potatoes and baby sweet corn well and leave to cool.
  6. When the vegetables are cool, transfer them into a large serving dish.
  7. Add the beansprouts, spring onions, chicken, lemon grass and coriander.
  8. Season with salt and pepper.
  9. To make the dressing, put all the ingredients into a screw-top jar and shake well.
  10. Drizzle the dressing over the salad and garnish with lime wedges and coriander leaves.
  11. Serve immediately.

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