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Filled with aromatics and veggies, this Thai-style chicken salad is full of flavour. Top with peanuts for an extra crunch.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 30 mins marinating & 5 mins resting time)
Thai chicken salad


  • 2 x 180g Coles RSPCA Approved Chicken Breast Fillets
  • ¼ cup (60ml) lime juice
  • 2 tbs brown sugar
  • 1½ tbs fish sauce
  • 2 tsp soy sauce
  • 1 lemongrass stem, pale section only, finely chopped
  • 1 tbs finely grated ginger
  • 1 garlic clove, crushed
  • 1 tsp sesame oil
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 2 carrots, peeled, thinly sliced into ribbons
  • 200g punnet Perino tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • ½ cup basil leaves
  • 1 long red chilli, thinly sliced diagonally
  • ½ cup (70g) roasted peanuts, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Halve the chicken breasts lengthways to create four thinner fillets. Place the chicken in a large glass or ceramic bowl.
  2. Step 2

    Combine lime juice, sugar, fish sauce, soy sauce, lemongrass, ginger and garlic in a jug. Reserve half the dressing. Pour remaining dressing over chicken and turn to coat. Cover with plastic wrap and place in the fridge for 30 mins to marinate.
  3. Step 3

    Heat a barbecue or chargrill pan on medium. Drain chicken and discard marinade. Brush chicken with sesame oil. Cook on chargrill for 3 mins each side or until golden brown and cooked through. Transfer to a plate and set aside for 5 mins to rest.
  4. Step 4

    Combine the cucumber, carrot, tomato, onion, mint, coriander, basil and chilli in a large bowl. Drizzle with the reserved dressing and toss to combine. Divide salad among serving plates. Thinly slice the chicken and arrange on top of the salad. Sprinkle with the peanuts to serve.