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Thai inspired chicken salad

Thai inspired chicken salad


  • 2 British chicken breasts
  • 1 green chilli
  • 5 kaffir lime leaves
  • 2 tbsp oil
  • 2 garlic cloves, peeled and finely chopped
  • 300g carrots
  • 300g white cabbage
  • 50g peanuts, chopped
  • 1 handful chopped coriander
  • 4 tbsp freshly squeezed lime juice
  • 2 tsp muscovado sugar


  • Remove and discard the seeds and membranes from the chilli and cut it into thin strips. Cut the lime leaves into thin strips.
  • Cut the chicken breasts into strips of 1 cm, and fry in the oil with the chilli and lime leaves for approximately 4-5 minutes until cooked through. Add the garlic for the last minute and stir constantly.
  • Cut the carrots into very thin slices and slice the cabbage finely.
  • Whisk the dressing until the sugar has dissolved. Mix together all the ingredients and garnish with peanuts and coriander.