Thai Chicken Salad

Thai Chicken Salad
– Recipe By Chef Julz Henao

A high protein, low carb dish, this is Thai Chicken Salad! This traditional and flavourful Thai dish is packed with vegetables and topped off with a delicious sauce. Try out this recipe below!

  • 300g Chicken breast (butterfly)
  • 3 tsp Ginger
  • 3 tsp Garlic
  • 2 tsp chillies
  • Coriander
  • Salt to taste
  • Pepper to taste
  • Soy sauce
  • 1/2 a Chinese cabbage
  • Olive oil
  • 1 Carrot
  • 1 Red Capsicum
  • 1 Cucumber
  • 1 Onion
  • 1 Lemon
  • Fish sauce
  • 3 sprigs of spring onions
  • 200g of peas (cooked)
  • 1 Tsp of wasabi paste
  • To prepare your chicken marinade, roughly chop your ginger, garlic, chillies and coriander. Mix and sprinkle over the chicken breast.
  • Add in salt and pepper over the chicken as needed. Drizzle liberally with soy sauce.
  • Start to massage the chicken to incorporate all of the flavours into each filet.
  • Place a pan onto the heat, drizzle with olive oil and allow to get hot.
  • Add in the chicken pieces and allow to cook.
  • Once cooked on both sides, take off of the heat and allow to cool.
  • With the half Chinese cabbage, ensuring the stalk is still in place, drizzle with salt, pepper and olive oil.
  • Heat up a seperate pan and add in the cabbage, cut side down.
  • Once the leaves are slightly charred, take off of the heat.
  • Cut the carrots, capsicums, cucumbers, spring onions and onions into thinly sliced strips.
  • Add these veggies into a bowl and add lemon zest, 2 tsp soy sauce, pepper and fish sauce.
  • Add in wasabi paste into the peas and mash together.
  • Cut the chicken into strips and layer over the cabbage, add in the peas and wasabi paste over the chicken and finally add the salad over it all.
  • Drizzle with soy sauce and enjoy!

Live Instagram Feed