HOUSE OF ASIA
See the recipe
Refreshing Thai Chicken Salad
Perfect for the summer heat, this unique Thai chicken salad is a great idea for lunch or a light dinner. Our chef offers an original combination of seasonal vegetable flavors and aromatic Thai ingredients. Jarka Owczarczyka. You should definitely try it.
Ingredients
- 1 pack rice noodles 5mm
- 1 medium-sized chicken breast
- 1/2 iceberg lettuce
- 1 green cucumber, sliced
- 1 red onion, sliced into feathers
- 10 green bean pods, finely chopped
- 3 green spring onions, cut into 3 cm strips
- 8 cherry tomatoes, cut in half
- 3 tablespoons chopped Thai basil
- 3 tablespoons chopped cilantro
- 4 tablespoons chopped peanuts
Break:
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 4 tablespoons of sugar
- 3 chili peppers, finely chopped
- 3-4 cloves of garlic, finely chopped
- 3 tablespoons chopped cilantro
- 4 tablespoons of water
A method of preparing
- Prepare the pasta according to the package directions. Then rinse with cold water. Transfer to a large bowl. Cut the pasta into smaller pieces with scissors.
- Prepare the sauce by mixing all the ingredients together.
- Place the chopped chicken in a pot of boiling salted water and cook for 4 minutes. Transfer the meat to the bowl with the pasta.
- Cook the green beans in boiling water for 2 minutes, until slightly al dente. Then, to cool quickly, place them in ice water. Remove, drain, cut into 3 cm pieces, and add to the salad.
- Add chopped tomatoes, cucumber, beans, onion, chopped fresh herbs, and nuts to the pasta with chicken and mix with the sauce.
- Serve the salad on iceberg lettuce leaves.
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Vegetables 
up to 15 minutes 
Thailand 
Fruits 
Shrimp 
Chicken 
