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    Ginger chicken salad

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    Ginger chicken salad

    Liven up lunches with this vibrant dish. Its zingy, Vietnamese-inspired dressing works just as well with prawns as it does chicken, while the toasted nuts provide plenty of crunch.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    50g unsalted roasted peanuts
    2 tbsp caster sugar
    4 tbsp rice wine vinegar
    4 tbsp fish sauce
    2 limes, juice
    20g fresh root ginger, cut into matchsticks
    2 Thai or red chillies, chopped
    4 skinless, cooked chicken breasts, sliced (about 450g)
    1 cucumber, finely sliced
    25g pack Thai basil, leaves only, shredded if large
    110g pack baby leaf salad


    1. Put the peanuts in a dry frying pan over a medium heat and cook for 5-6 minutes, until toasted. Allow to cool, then crush or chop quite finely. Meanwhile, gently heat the sugar, vinegar, fish sauce and 75ml water in a small pan until the sugar dissolves (do not let it boil). Allow to cool, then add the lime juice, ginger and chillies. 

    2. Combine 2/3 of the dressing with the chicken, cucumber, Thai basil and salad leaves. Quickly divide between serving bowls and add the remaining dressing. Scatter over the peanuts and serve.

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