Friday, October 30, 2009

Thai/Vietnamese Inspired Chicken Salad

I wanted to try an asian style salad I saw in a magazine. I did change it alot as there didn't seem to be that many things they had in their salad to make it filling enough.

After eating it I comfirmed that I don't like this type of asian sauce. Give me soy, honey, ginger, garlic. But not fish sauce and lime and coriander and mint. But hey, you might like those things! If I were to do it again I would use a different type different type of dressing. Maybe balsamic, or lemon, or even soy and honey.
What you will need:
I was lazy and used a bag of mixed lettuce and spinach leaves...
half red capsicum (pepper)
1/2 cucumber
cherry tomatoes (around a punnet)
1 carrot cut into matchsticks
1 stick celery
handful snow peas
1-2 chicken breasts
handful of fresh mint
handful of fresh coriander
1/3 cup lime juice
1/3 cup fish sauce
2 tablespoons brown sugar
1 chilli finely chopped (I didn't add the chilli).
1. place chicken breast in pot and cover with cold water. Place on medium heat and when it starts to boil, turn it down to simmer, cover with a lid and let it simmer for around 10-12 mins or until cooked. Once it is cooked shred the chicken.
2. Cut all the salad ingredients and place in a bowl
3. Put shredded chicken into salad bowl and pour over dressing.


  1. YUM! I'd so totally make this, but without the ginger. Or ginger on the side since Lorne loves it.

  2. Nicole- this doesn't have ginger in it, but I think I would prefer the ginger/soy type dressing or the Italia/Greek style dressing. It was nice and healthy and quick to make! Took about 25 mins from start to finish :)