Thai Chicken Salad


After having recovered from a nasty flu, I was craving for some healthy food last weekend. I haven’t cooked Asian food for a while, so the idea for a Thai salad came up. 

I found this amazing recipe on My Kitchen Escapades and except for some small variations I followed the instructions as provided by Carole. The result was extremely nice and it’s definitely worth cooking it again and again…;-) I like salad a lot but probably if I had to choose between meat or salad…I am not sure 😉 But this one is different! Since it is chopped so finely and is equally coated with this delicate dressing it is a very satisfying meal. The peanut sauce is the cherry on top and the mild, nuttily flavour combines well with the spicy dressing.


Thai Chicken Salad
Prep time
Total time
Serves: 4
  • For the salad
  • 3-4 chicken breasts
  • 1 napa cabbage
  • 2 romaine lettuce
  • 3 spring onions
  • ½ bunch of coriander
  • 3-4 carrots
  • 1-2 red bell peppers
  • 1 handful of salted peanuts
  • For the dressing
  • 60 ml Thai sweet red chili sauce (hot)
  • 60 ml rice vinegar
  • 1 tsp sesame oil
  • ½ tsp sugar
  • pinch of salt and pepper
  • For the peanut sauce
  • 60 ml peanut butter
  • 2 tbs soy sauce
  • 1 tbs rice vinegar
  • 2 tbs water
  • For the chicken marinade
  • 120 ml vegetable oil
  • 2 tbs rice vinegar
  • 60 g sugar
  • 1 garlic clove
  • ½ bunch of coriander
  • Juice of 1 lime or ½ lemon
  • dash of salt and pepper
  1. For the marinade, chop the coriander and mince the garlic clove. Mix all ingredients together and marinade the chicken breasts for at least 4 hours. Tip: Put the chicken breast and the marinade in a ziplock bag, so you can spread the marinate really well.
  2. Prepare the dressing and the peanut sauce by mixing all ingredients. If the peanut sauce is too thick, just add a little bit of water.
  3. Chop the romaine lettuce and the napa cabbage, the spring onions and the red bell peppers. Peel the carrots and rasp them. Mix everything with the salad dressing until all the ingredients are well covered. Add the peanuts.
  4. Cut the chicken in small pieces and fry it in a hot pan with a little bit of sesame oil until done. Let it cool down a bit and then mix it with the salad.
  5. In the end, sprinkle the peanut sauce on top of the salad.


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