Thai chicken and rice salad recipe

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This delicious and easy to make Thai chicken rice salad is a real winner for lunch or dinner. Ready in just 30 mins, this healthy dish is bursting with flavour

(Image credit: TI Media Limited)
  • Low-fat
  • healthy
Serves6
SkillEasy
Preparation Time15 mins
Cooking Time15 mins +20 (including chicken and rice)
Cost RangeMid
Nutrition Per PortionRDA
Calories310 Kcal16%
Fat7 g10%

A fragrant chicken dish, bursting with delicate Thai flavours - a delicious weekday lunch or light supper.

This lovely Thai chicken and rice salad is quick and easy to make. You can cook the rice and chicken from scratch, and it's so delicious, it is worth doing this. However, this meal is especially brilliant for using up leftover rice or chicken that you've already cooked. If you had a Sunday roast, for example, you only need 500g leftover shredded meat. And it doesn't have to be prime breast meat - scraps from anywhere on the carcass will work. Likewise if you ordered too much rice with your takeaway, store it well overnight and you can use it in this the next day. This is one of our great healthy chicken recipes (opens in new tab).

Ingredients

  • 1 tbsp peanut oil or vegetable oil
  • 2 stalks lemongrass
  • 2 small red Thai chillies, de-seeded and chopped
  • 4 spring onions, trimmed and sliced
  • 600g (1¼lb) cooked jasmine rice (cook 200g/7oz rice to get this amount)
  • 500g (1lb) cooked chicken, shredded
  • 30g (1oz) fresh mint leaves, roughly chopped
  • 30g (1oz) fresh coriander leaves
  • 4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar)
  • 30g (1oz) toasted, salted cashew nuts, optional

For the dressing:

  • 3 tbsp lime juice
  • 1 tbsp caster sugar
  • 2 tbsp fish sauce
  • 1 tbsp toasted sesame oil

WEIGHT CONVERTER

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Method

  1. Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
  2. Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chilli and spring onion, and cook for 2 mins. Set aside.
  3. Put the rice, chicken, mint, coriander, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
  4. Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently. Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.

Top tip for making this Thai chicken and rice salad

Leftover turkey or pork would also work well in this recipe.

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Octavia Lillywhite
Octavia Lillywhite

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.