Warm Thai Chicken Salad

This recipe makes a lot which is great for lunches or supper. Recipe Courtesy of Patsi Blaikie

Serves 8


6 boneless skinless chicken breasts cut into chunks

3/4 cup of lime juice (roughly 3 limes)

1/2 cup soy sauce

1 tbsp white sugar

1 tbsp finely grated ginger

2 tsp fish sauce

4 cloves of garlic, minced

1-2 tsp red pepper flakes*

olive oil

For each salad you make:

red pepper, cut into small strips

cucumber, sliced

handful of coleslaw mix (I use Dole Colourful Coleslaw mix - green cabbage, carrots, red cabbage mixture)


romaine lettuce

green onion, sliced

celery sliced


Step 1: Heat a large frying pan over medium heat with 2 tbsp of olive oil. Season cut up chicken with black pepper. Once the pan is hot, add the raw chicken. Cook for 5 minutes, then turning over the chicken pieces, continue to cook the chicken.

Step 2: While the chicken is cooking, prepare the sauce. Mix together the lime juice, soy sauce, sugar, ginger, fish sauce, garlic, and however much red pepper flakes you like (I only add 1 tsp). Season with black pepper.

Step 3: While the chicken is still cooking, add the sauce and mix. Let the chicken cook for another 10-15 minutes.

Step 4: To make each salad, add a little lettuce, coleslaw mix to a large bowl. Add some celery, cilantro, cucumber and green onion to your preference. Add the warm chicken on top with some sauce. Mix together and ENJOY!