Crunchy Thai Chicken Salad
Prep time: 
Total time: 
Serves: serves
Crunchy Thai Chicken Salad Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: serves 2 Delicious, crunchy and colourful
  • 250 grams chicken (either precooked or thin breast meat)
  • 1 cup mung bean sprouts
  • 1 spring onion
  • ½ a large carrot (shredded)
  • ½ a red capsicum finely sliced
  • 1 medium sized tomato diced
  • 1 large handful of cilantro (coriander)
  • ¼ of a telegraph cucumber (cut into thin fingers)
  • I cup of crunchy precooked noodles
  • ½ a red chilli (finely chopped)
  • ⅛ cup crushed peanuts (optional)
  • Dressing
  • 2 teaspoons of Thai Panang Curry paste
  • 1 teaspoon sesame oil
  • 2 teaspoons apple cider vinegar
  • ⅛ cup olive oil
  • juice of 1 small lemon
  • thin with water if required
  1. To make the dressing, combine all ingredients in a small bowl or screw top jar and shake or stir until thoroughly combined
  2. if you want to marinate your chicken meat, spread 1 teaspoon of dressing over your chicken and allow to set for at least 2 hours
  3. Either use a julienne peeler or knife and cut all your vegetables into thin strips
  4. Roughly chop the cilantro (coriander)
  5. Dice the tomato
  6. Finely chop the red chilli and the spring onion
  7. Place all your raw vegetables in the bowl and toss to combine
  8. if you are needing to cook your chicken do that in a fry pan on a medium low heat, until cooked through
  9. Once you are ready to serve, toss chicken, noodles and dressing through the raw vegetables
  10. Serve and enjoy
Recipe by thatsREALyummy at