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 teaspoon masaman curry paste; 2 tablespoons fish sauce; 2 tablespoons peanut butter; 3 tablespoons tamarind juice; 3 tablespoons sugar; 1 teaspoon paprika; 1 teaspoon garlic powder; 2 cups coconut milk; 4 tablespoons peanuts, crushed; 14 lb boneless chicken breast (115g); 1 egg, hard-boiled and cut in pieces; 4 leaves lettuce, cut in pieces; 14 cucumber, sliced; 14 carrot, sliced; 12 tomatoes, sliced; ¼ cup onion, shredded

Servings: persons

1 teaspoon masaman curry paste
2 tablespoons fish sauce
2 tablespoons peanut butter
3 tablespoons tamarind juice
3 tablespoons sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 cups coconut milk
4 tablespoons peanuts, crushed
14 lb boneless chicken breast (115g)
1 egg, hard-boiled and cut in pieces
4 leaves lettuce, cut in pieces
14 cucumber, sliced
14 carrot, sliced
12 tomatoes, sliced
¼ cup onion, shredded

1
Peanut Sauce:.
2
Add all Peanut Sauce ingredients to heavy duty sauce pan and bring to the boil.
3
Stir 15 minutes on medium heat until reduced to 1 1/2 cups.
4
Set aside to cool while you prepare the salad.
5
Salad:.
6
Add enough water to medium-sized saucepan to cover chicken and bring to the boil.
7
Add chicken and cook fro 15 minutes.
8
Remove and set aside to cool.
9
Once cool, shred.
10
Compose chicken shreds, egg, lettuce, cucumber, carrot, tomato and shredded onion on plate.
11
Drizzle over the peanut sauce and serve.

3368

kcal

Calories

103

Fat

Carbs

513

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 teaspoon masaman curry paste, 2 tablespoons fish sauce, 2 tablespoons peanut butter, 3 tablespoons tamarind juice, 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.

Thai Chicken Salad

How did you like this recipe?

Frequently Asked Questions