Recipe serves: 4

Thai chicken salad

2 cup roast chicken breast, cut into small cubes
1 each large carrot
2 each small cucumber, chopped
2 each green onion, chopped
¼ cup red onion, chopped
¼ cup cilantro, chopped
¼ cup peanuts
Cilantro leaves
Salad dressing
¼ each serrano chili, seeded and minced
1 tsp ginger, minced
1 each large garlic clove, minced
2 Tbsp brown sugar
½ tsp salt
3 Tbsp hot water
Tbsp peanut butter
3 Tbsp lemon juice
2 Tbsp oil
Preparation steps:
  1. In a small bowl mix the salad dressing ingredients and set aside.
  2. Peel the carrot. Use the peeler to cut the carrot into stripes. Cut the stripes into thin cubes, and transfer to a large bowl.
  3. Add the chicken, cucumber, green onion, red onion (optional) and cilantro to the large bowl.
  4. Add the salad dressing gradually into the large bowl and mix the salad.You may not need all the salad dressing.
  5. Divide the salad into individual serving plates and garnish with peanuts and cilantro leaves.
Serving: in lettuce cups or on chopped lettuce.
Picture of recipe
Take note!
  • One large chicken breast - cut into
    small cubes makes 2 cups