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Spicy Thai Chicken Salad

A vibrant and flavorful salad featuring ground chicken, fresh herbs, and a delightful mixture of spices, perfect for a light meal or crowd-pleasing appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 300 g ground chicken (preferably dark meat) For richer flavor.
  • 2 Tbsp water or unsalted chicken stock To keep the chicken juicy.
  • 1 Tbsp + 2 tsp fish sauce Offers savory depth; adjust to taste.
  • 1 small shallot, thinly sliced Adds a touch of sweetness.
  • 2 Tbsp fresh lime juice A zesty kick that balances the flavors!
  • 1-2 tsp roasted chili flakes Adjust for heat; more for spice lovers!
  • 2-3 Tbsp toasted rice powder For delightful crunch.
  • 6-8 sprigs cilantro A must for freshness.
  • 2-3 leaves sawtooth coriander (optional) Use if you can find it!
  • 1/3 cup mint leaves, roughly torn Brightens the salad.
  • 1 serving Sticky rice for serving Essential for a true Thai experience.
  • fresh veggies for serving (cabbage, long beans, cucumber, romaine lettuce, carrots) Customize with your favorites.
  • Crispy chicken skin optional for garnish Adds an irresistible crunch!
For the Toasted Rice Powder
  • 3 Tbsp uncooked Thai sticky rice or jasmine rice Use any variety you prefer.
  • 1 leaf makrut lime leaf (optional) For flavor depth.

Method
 

Toasted Rice Powder
  1. In a dry sauté pan over high heat, toast the sticky rice and the makrut lime leaf until deeply brown (about 5-7 minutes). Stir constantly to avoid burning. Remove from heat and grind until fine but maintain some texture.
Cook Chicken
  1. In a pot, combine water or chicken stock and bring to a simmer. Add ground chicken and 1 tsp fish sauce; cook until fully cooked through (about 5-7 minutes), breaking it up as it cooks.
Mix Ingredients
  1. Remove the chicken from heat, add thinly sliced shallot, and stir to wilt (around 1-2 minutes).
  2. Stir in remaining fish sauce, lime juice, roasted chili flakes, and 2 Tbsp of your toasted rice powder.
  3. Fold in chopped green onions and cilantro, mixing well.
Serve
  1. If not serving immediately, hold additional toasted rice powder until just before serving to keep the salad from drying out.
  2. Adjust seasoning to your liking—add more lime, fish sauce, or heat if desired.
  3. Serve the salad warm or at room temperature, garnished with fresh mint and crispy chicken skin, if desired. Pair with sticky rice and a variety of crunchy raw veggies.

Notes

Fresh ingredients yield the best flavor! If you can’t find certain herbs, substitute with what’s available; creativity shines in cooking!