Thai Chicken Rice Salad Recipe

Name: Thai Chicken Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil or 1 tablespoon vegetable oil; 2 stalks lemongrass; 2 small red Thai red chili peppers, de-seeded and chopped; 4 scallions, trimmed and sliced; 1 1/4 lbs cooked jasmine rice (cook 7oz rice to get this amount); 1 lb cooked chicken, shredded; 1 ounce fresh mint leaves, roughly chopped; 1 ounce fresh cilantro leaves; 4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar); 3 tablespoons lime juice; 1 tablespoon superfine sugar; 2 tablespoons fish sauce; 1 tablespoon toasted sesame oil; 1 ounce toasted salted cashews (optional)

Servings: persons

1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 stalks lemongrass
2 small red Thai red chili peppers, de-seeded and chopped
4 scallions, trimmed and sliced
1 1/4 lbs cooked jasmine rice (cook 7oz rice to get this amount)
1 lb cooked chicken, shredded
1 ounce fresh mint leaves, roughly chopped
1 ounce fresh cilantro leaves
4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar)
3 tablespoons lime juice
1 tablespoon superfine sugar
2 tablespoons fish sauce
1 tablespoon toasted sesame oil
1 ounce toasted salted cashews (optional)

1
Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
2
Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chili and scallions, and cook for 2 minutes Set aside.
3
Put the rice, chicken, mint, cilantro, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
4
Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently.
5
Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.

837

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon peanut oil or 1 tablespoon vegetable oil, 2 stalks lemongrass, 2 small red Thai red chili peppers, de-seeded and chopped, 4 scallions, trimmed and sliced, and more.

Yes, Thai Chicken Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken Rice Salad

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