Thai Chicken Salad Recipe

Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole roasting chicken, cut into large pieces; 12 cucumber; 3 red chilies or 3 green chilies, seeded, cut into matchstick shreds; 14 medium red onion, thinly sliced; 1 ¼ tablespoons fresh ginger, cut into fine matchstick shreds; 2 garlic cloves, minced; ¼ cup fresh lime juice; 3 tablespoons fish sauce; 5 teaspoons sugar; ½ teaspoon salt (to taste); 2 tablespoons peanut oil; ½ teaspoon sa-te oil (or to taste) or ½ teaspoon chinese chili oil (or to taste); ½ cup fresh cilantro leaves; roasted unsalted peanuts (to garnish)

Servings: persons

1 whole roasting chicken, cut into large pieces
12 cucumber
3 red chilies or 3 green chilies, seeded, cut into matchstick shreds
14 medium red onion, thinly sliced
1 ¼ tablespoons fresh ginger, cut into fine matchstick shreds
2 garlic cloves, minced
¼ cup fresh lime juice
3 tablespoons fish sauce
5 teaspoons sugar
½ teaspoon salt (to taste)
2 tablespoons peanut oil
½ teaspoon sa-te oil (or to taste) or ½ teaspoon chinese chili oil (or to taste)
½ cup fresh cilantro leaves
roasted unsalted peanuts (to garnish)

1
Put the chicken into a pot with water to cover.
2
Bring to a boil and skim the surface.
3
Reduce the heat to medium and simmer for 5 minutes.
4
Remove from heat, cover and let the chicken sit in the hot water for 25 minutes.
5
Remove and let cool.
6
(At this point, the chicken may be refrigerated overnight; reserve the stock for another purpose.
7
).
8
When the chicken is cool enough to handle, remove and discard the skin.
9
With your hands, pull the meat apart into shreds about 1/4-inch wide and 1 1/2 inches long; put them in a bowl.
10
Peel and seed the cucumber and cut it into matchstick shreds.
11
Put these in a bowl with the chiles, onion, ginger and garlic and toss with the lime juice, fish sauce, sugar, salt and the oils and let sit for 30 minutes.
12
Add these seasonings to the chicken and mix thoroughly.
13
Stir in the cilantro leaves, garnish with peanuts and serve.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 whole roasting chicken, cut into large pieces, 12 cucumber, 3 red chilies or 3 green chilies, seeded, cut into matchstick shreds, 14 medium red onion, thinly sliced, and more.

Yes, Thai Chicken 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.

That's it — enjoy your meal!

Thai Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions