Olive Magazine
Finely chopped Thai Chicken Salad Recipe served in a large white bowl

Thai minced chicken salad

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Thai chicken salad is a vibrant, zingy dish that uses fresh herbs, fish sauce and lime juice as a dressing to make a lunch or light supper that is full of flavour, but low in calories. Nowadays you can get most of the Thai ingredients in this recipe at any good supermarket

  • Low calorie
  • Low fat
Nutrition:
HighlightNutrientUnit
low inkcal128
low infat3.1g
saturates1.1g
carbs1.9g
fibre0.2g
protein23.3g
salt1.83g
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Ingredients

  • 400g (buy minced minced chicken, or whizz chicken thigh fillets in a food processor)
  • 100ml chicken stock
  • a thumb-sized piece root ginger, grated
  • 2 cloves garlic, finely chopped
  • 1 stalk lemongrass, finely chopped
  • 2 red chilli, finely chopped
  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • a small handful of each mint and coriander leaves
  • to serve Little Gem lettuce leaves and cucumber batons

Method

  • STEP 1

    Cook the chicken in the stock in a frying pan until it turns white and the stock evaporates. Add the ginger, garlic, lemongrass and chilli and keep cooking for another 3 minutes.

  • STEP 2

    Take off the heat and stir in the fish sauce and lime juice. Stir in the herbs and serve with lettuce leaves and cucumber batons.

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