Kaye’s Thai Chicken Salad

Kaye’s Thai Chicken Salad

By 26 February, 2020

This tasty tangy recipe was given to me years ago by Kaye Johnson, a friend renowned for her elegant entertaining. I like to marinate the chicken for a few hours or overnight which allows the marinade to really soak in and make it even more flavoursome.

  • Prep Time : 30-40 minutes
  • Cook Time : 20 minutes
  • Yield : 6



Spray wok with oil and heat.  Fry the chicken pieces in batches until golden brown and cooked through.  Remove from pan to a ceramic dish and let cool.  
Combine the marinade ingredients and stir well. Taste it - it should be hot, sour and salty. Pour the marinade over the chicken and leave to marinate for a few hours in the fridge, covered with plastic wrap. Just before serving, place the chicken on a bed of baby spinach and sliced avocados.  Grind over lots of black pepper.

Tip:You can add a small packet of glass noodles in which case double the marinade ingredients because they absorb a lot of the liquid - they will need to be soaked in hot water for 15-20 minutes, drained well and cut with scissors. 

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