Thai Chicken Salad

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To those who swear by non-vegetarian food, the Thai chicken salad is an incredible treat. Here is a quick recipe for you, which will compel you to devour the meal thoroughly.



  • Trimmed asparagus (1 bunch- cut approximately 3 cm long)
  • Shredded spring onions (4)
  • Thai basil leaves (2 cups)
  • Thin rice noodles (175 g)
  • Green beans or snow peas (200 g)
  • Halved punnet cherry tomatoes (250 g)
  • Barbecued chicken, meat shredded, skin and bone discarded (1)
  • Mint leaves (2 cups)
  • Juice from 2 lemons
  • Fish sauce (100 ml)
  • Grated palm sugar (2 Tbsp)
  • Finely chopped red chillies (2)
  • Chopped peanuts (2 Tbsp)


  • Take a boiling pot of water.
  • Now soak the noodles in it, for around 4 minutes so that they soften.
  • Now drain, and immerse them in cool water.
  • Keep them in a large bowl.
  • Blanch the snow peas and asparagus for 2 minutes in boiling water until they’re tender.
  • Now drain them too and refresh them in cold water.
  • Mix them well with the noodles, along with herbs, cherry tomatoes, spring onions, and chicken.
  • Combine sugar and lemon juice in another bowl, and stir them well until the sugar dissolves.
  • Add chilli and fish sauce and pour it over the salad.
  • Toss to properly combine the ingredients.
  • Garnish the salad with chopped peanuts.

Your delicacy is ready to be enjoyed. 

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