Thai Chicken Salad

Thai Chicken Salad Recipe from Chef Mike Ward- Delicious and Healthy Meal Idea

All my favourite bold Asian flavours in every mouthful. This Thai Chicken Salad recipe also makes a great base for exploring—swap out the chicken for beef, pork or even seafood.

Thai Chicken Salad

Serves 4

Cooking time 15 minutes

Prep time 3 hour


4 to 6 chicken thighs

Chicken marinade/salad dressing

2/3 cup soy sauce

2 tbsp sesame oil

2 tbsp honey

2 tbsp fish sauce

2 tbsp finely grated ginger

Salad ingredients

1 large or 2 small red peppers, thinly sliced

1 cup finely chopped snow peas

1 cup finely chopped green onions

1/3 cup dry roasted sesame seeds

1/3 cup roasted peanuts

1 cup roughly chopped cilantro

5 or 6 red chillies (to taste)


Mix all marinade/dressing ingredients in a bowl, then divide mixture in half. Use one-half of marinade to coat chicken thighs—prepare in
a Ziploc bag or another bowl and let sit at least two hours. (Three to four hours is better.) Set aside the other half of the marinade.

Meanwhile, in a bowl, add finely cut red peppers, snow peas, green onions, sesame seeds, peanuts, cilantro and chillies, and toss with remainder of the dressing.

Remove chicken from marinade, season, grill and slice into ½ inch slices and place atop salad. Garnish with extra cilantro and roasted sesame seeds. Eat!


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About the Author

Mike Ward

Mike Ward

Beginning his career at the age of 17 in Australia, Mike was soon preparing meals for such clientele as Julia Roberts, Tom Cruise and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants and has owned several catering companies over the years. Mike’s has had a rare mix of both […]

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