Warm Thai Chicken Salad Recipe

Name: Warm Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 garlic clove, finely chopped; 1 jalapeno chile, seeded and finely chopped (wear gloves); 1 lb skinless chicken breast half, cut into 1/2 inch pieces; 1 sweet bell pepper, chunked; 1 medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices (2 cups); 2 green onions, sliced; 1/4 cup lime juice; 2 tablespoons soy sauce; 1 tablespoon chopped fresh cilantro; 2 teaspoons sugar; 1/4 teaspoon pepper; lettuce, of choice

Servings: persons

1 tablespoon olive oil
1 garlic clove, finely chopped
1 jalapeno chile, seeded and finely chopped (wear gloves)
1 lb skinless chicken breast half, cut into 1/2 inch pieces
1 sweet bell pepper, chunked
1 medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices (2 cups)
2 green onions, sliced
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 teaspoon pepper
lettuce, of choice

1
Heat oil in skillet or wok over med-high heat.
2
Cook garlic and chile in oil around 30 secs, stirring frequently.
3
Stir in chicken.
4
Cook stirring occasionally, until chicken is no longer pink in center.
5
Add bell pepper, cucumber and onions; toss with chicken mixture.
6
Stir in remaining ingredients except salad greens.
7
Heat to boiling, stirring constantly; boil and stir 30 secs.
8
Remove from heat.
9
Divide lettuce among 4 dinner plates.
10
Spoon chicken mixture over lettuce, using slotted spoon.
11
Drizzle liquid from skillet over chicken and lettuce.
12
Garnish with dry-roasted peanuts and lime slices if desired.

308

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 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 garlic clove, finely chopped, 1 jalapeno chile, seeded and finely chopped (wear gloves), 1 lb skinless chicken breast half, cut into 1/2 inch pieces, and more.

Yes, Warm 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!

Warm Thai Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions