Pic of Thai-style chicken salad

Thai-style chicken salad

Show ingredients


Thai-style chicken salad

Serves 4 40 min
A good combination of delicate raw veg, strips of chicken, noodles and piquant Asian-flavoured dressing. This takes less than half an hour to make. You can either use a pointed (Napa) cabbage or a Savoy cabbage, depending on what you have in your veg box. If you're using Savoy, cut it very finely or it may have a bit too solid a crunch.


for the dressing

  • 1 red chilli, deseeded and finely chopped
  • 2 garlic clove, finely chopped or crushed
  • 1 tbsp ginger, freshly grated
  • 2 tbsp soy sauce
  • juice of 1 lime

for the salad

  • 175g egg noodles
  • 2 chicken breasts
  • 1 tbsp olive oil
  • ½ small Savoy cabbage, very finely shredded
  • 3 carrots, cut into thin batons
  • 5 spring onions, finely sliced
  • handful fresh coriander, chopped
  • 2 tbsp water or extra oil, to serve


Prep time: 15 min
Cooking time: 25 min

Make the dressing

  • Step 1

    by combining all the ingredients in a bowl.

Assemble the salad

  • Step 1

    Cook the noodles according to the packet instructions. Drain and rinse in cold water. Keep to one side.
  • Step 2

    Brush the chicken with oil and cook until the juices run clear (15-20 minutes) either in a frying pan, oven or grill.
  • Step 3

    Put the vegetables and drained noodles in a bowl .
  • Step 4

    Slice the chicken while still warm and add to the veg, with the juices from the chicken.
  • Step 5

    Add the fresh coriander and dressing and toss all the ingredients together. Add a little water or extra oil if the salad is too dry.

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