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. A fresh-tasting rice salad with plenty of herbs. It’s not hot or spicy, but bursting with flavour. This rice salad serves 6 people. Leftovers can be stored in an airtight container in the fridge for up to 2 days. A portion of this delicious salad works out at only 310 calories per serving and 7g of fat per portion too.
- 1tbsp 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)
- 3tbsp lime juice
- 1tbsp caster sugar
- 2tbsp fish sauce
- 1tbsp toasted sesame oil
- 30g (1oz) toasted, salted cashew nuts, optional
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.
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.
Put the rice, chicken, mint, coriander, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
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.