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    You are in: Home / Recipes / Thai Style Warm Chicken Salad With Chilli, Mint & Lime Recipe
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    Thai Style Warm Chicken Salad With Chilli, Mint & Lime

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    HappyBunny's Note:

    This is a fabulous recipe which is very quick to put together and even quicker to eat! It's been in the recipe folder on my computer for a while so I can't remember where it originally came from. I have actually added a few salad leaves in the past so feel free to play around with it.

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    Units: US | Metric



    1. 1
      Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
    2. 2
      For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
    3. 3
      Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
    4. 4
      At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on January 13, 2007


      Put this together with some trepidation as my rubber band claims to loathe mint. He's had it in various guises before and not complained (so long as it doesn't go anywhere near roast lamb)and he loves coriander. So we gave it a run as written, although I used a couple of very small Asian red onions in place of the shallots and omitted the peanuts. Put sesame oil in the dressing and the two of us polished off the lot ( 2 x 150gm chicken breasts)as a one-dish dinner. Happy bunnies indeed! Will be back for seconds...

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    • on February 10, 2005


      Superb!! This is fresh, lively and very moreish, and the peanuts scattered over the top were the perfect garnish. I used three boneless chicken thighs as that is what I had on hand, and cooked them on my cast-iron grill. Other than that I followed the recipe to the letter, although I wasn't sure which oil to use. I decided on the nutty-tasting toasted Asian sesame oil rather than cold-pressed, which to me blended in with the other flavours beautifully. I served it with a recipe I posted today called Puy Lentil Salad, and they teamed up well. This is dinner party material, and I will certainly be making it again. Thanks HappyBunny for posting such a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai Style Warm Chicken Salad With Chilli, Mint & Lime

    Serving Size: 1 (137 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.3
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 2.7 g
    Cholesterol 46.4 mg
    Sodium 800.3 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 1.5 g
    Sugars 3.9 g
    Protein 17.7 g

    The following items or measurements are not included:

    red shallots

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