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Thai Chicken Salad with Chilli Lime Dressing

Thai chicken salad with shredded chicken, greens, tomatoes, red onion, cashews and chilli lime dressing.
Thai chicken salad topped with herbs and dressed with chilli lime sauce.

Shredded chicken, crisp greens, tomatoes, cucumber and cashews come together with a tangy, sweet, salty chilli lime dressing.

By Cookin' Kitchen

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  • Total: 35 minutes
  • Servings: 2 servings

Recipe

Thai Chicken Salad with Chilli Lime Dressing

Shredded chicken, crisp greens, tomatoes, cucumber and cashews come together with a tangy, sweet, salty chilli lime dressing.

Cookin' · https://cookin.club/recipes/thai-chicken-salad-with-chilli-lime-dressing

Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Servings
2

Ingredients

2 servings

For 2 servings

Chicken

Salad

Thai Chilli Lime Dressing

Equipment

  • Saucepan
  • Jar
  • Large bowl

Instructions

Chicken

  1. Step 1: Take the chicken out of the fridge 30 minutes before cooking.

  2. Step 2: Bring water to a boil in a saucepan. Add the chicken and cover. Let the water return to a simmer, then remove the saucepan from the stove. Set aside for 20 minutes; up to 45 minutes is fine.

  3. Step 3: Remove the chicken from the water, shred it and let it cool.

Dressing

  1. Step 4: Put the dressing ingredients in a jar and shake well. Taste and adjust as needed for a balance of tangy, sweet, salty and a hint of spice.

    Chilli lime dressing being poured from a jar and shown in the jar.

Salad

  1. Step 5: Put the salad ingredients in a large bowl. Drizzle over most of the dressing and toss. Serve immediately with the remaining dressing drizzled over the salad.

    Sliced cucumber, halved tomatoes, red chilli and shredded chicken prepared for the salad.

Notes

Substitutions and adjustments

  • The red chilli can be left out. For less heat in the dressing, start with a little chilli garlic sauce and add more to taste.

  • Use sriracha, another hot sauce, crushed chilli, sambal oelek or another chilli paste in place of the chilli garlic sauce; adjust to taste since heat varies.

  • Rice vinegar can replace the lime juice. Soy sauce can replace the fish sauce, though the flavour will differ.

  • Use vegetable, grapeseed or another neutral oil instead of canola oil.

Nutrition per serving

Calories
465 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This Thai chicken salad pairs shredded chicken and fresh vegetables with a tangy, sweet, salty chilli lime dressing. Roasted cashews add crunch; serve it as a main or a side.

A bowl of Thai chicken salad with greens, shredded chicken, tomatoes, cashews and dressing.
A bowl of Thai chicken salad with its chilli lime dressing.

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