Thai Chicken Salad

Thai Chicken Salad

Thai Chicken Salad

Total Time: 30 mins to 1 hr.       Prep Time: under 10 min        Cooking Time: under 30 mins     Serves 4



Sharp knife for chopping

Chopping board

Plastic, glass or wooden bowl (anything non metallic)

Large frying pan

Serving dish or bowl



4 skinless, boneless chicken breasts

4 tbsp clear honey

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sesame oil

1 garlic cloves, crushed

2.5cm piece fresh ginger, peeled and grated

2 tbsp sesame seeds, toasted

small bunch of fresh coriander, roughly chopped

1 large carrot, cut into fine matchsticks

1 bunch of spring onions, shredded

½ cucumber, peeled, halved, de-seeded and cut into matchsticks

½ Chinese lettuce, finely shredded

Handful of cashew nuts for serving – optional

Small side dish of slices of pickled ginger – optional



  • Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes
  • Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing
  • To serve warm: toss in a large bowl with the remaining ingredients and eat immediately
  • To serve cold: leave the cooked chicken and marinade to cool and then toss with the remaining ingredients
  • Hot or cold – add the cashew nuts and the pickled ginger  just before serving.


Light and lovely yet nourishing and healthy! Chicken salad comes alive with a Thai twist!