Warm Chicken Salad Recipe

How to Make Warm Chicken Salad?


Serve: 8


  • 1000 g / 2 lb chicken thigh fillets, fat removed

  • 2 teaspoons chopped red chili

  • 4 teaspoons Thai red curry paste

  • 2 stems fresh lemon grass (white part only), finely chopped

  • 2 garlic cloves, crushed

  • cooking oil spray

  • 2 red onions, thinly sliced

  • 4 tomatoes, cut in wedges

  • 1/2 cup / 30 g / 1 oz chopped fresh coriander

  • 1 cup / 50 g / 1 1/2 oz chopped fresh mint

  • 800 g / 26 oz mixed salad leaves

  • 4 tablespoons roasted peanuts

    For dressing:

  • 3 tablespoons soft brown sugar

  • 4 tablespoons fish sauce

  • 4 tablespoons lime juice

  • 4 kaffir lime leaves, shredded

  • 4 teaspoons oil


  1. Cut the chicken into thin strips with a sharp knife. Add in the chili, curry paste, lemon grass and garlic.

  2. Transfer to the refrigerator, covered, and keep overnight.

  3. Spray a large, non-stick frying pan lightly with the oil. Cook the chicken until tender and browned, then set aside.

  4. Stir in the onion to the pan and cook until just soft. Return the chicken to the pan with its juices.

  5. Add in the tomato, coriander and mint to the chicken and stir until heated. Set aside to cool a little.

  6. To prepare the dressing, mix the brown sugar, fish sauce, lime juice, lime leaves and oil thoroughly in a jug.

  7. Mix the chicken mixture in a large bowl with the salad leaves and dressing. Toss the chicken to coat with dressing thoroughly.

  8. Sprinkle with the peanuts and serve immediately.

Nutrition per serving:

  • 245 kcalories, protein 22 g, fat 8 g, carbohydrate 16 g, dietary fiber 3 g, cholesterol 50 mg

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