Thai Style Chicken Salad

Thai-Style Chicken Salad

Preparation 10 mins Cooking 15-20 mins Serves 2-4


  • 2 medium chicken breasts
  • 500 ml of vegetable stock
  • 3 tbsp. sesame seeds, lightly toasted
  • 1 medium carrot, shredded with a julienned peeler
  • 1 medium cucumber, shredded with a julienned peeler
  • Red cabbage, finely sliced
  • 160 g rice noodles
  • Handful of fresh coriander leaves
  • Handful of fresh mint leaves
  • ⅓ cup Masterfoods Chilli And Lime Dressing, plus extra for serving

Cooking Instructions:

  1. Place stock in deep saucepan and bring to a boil over a medium-high heat.
  2. Add chicken breasts in whole and turn the heat down to a gentle simmer and poach the chicken for 15-20 minutes or until cooked through. Remove from stock, set aside and cover with foil until needed. If making ahead of time, chill down until needed.
  3. Cook the rice noodles as per manufacturer’s instructions on the packet, then drain.
  4. To assemble the salad, mix the noodles with the carrots, cabbage and cucumber with 2 tbsp. of the dressing and divide into shallow bowls.
  5. Shred or slice the chicken breast and place over the salad. Drizzle the remaining dressing and sprinkle over the sesame seeds.
  6. Garnish with a generous amount of fresh herbs and serve with extra dressing on the side.



  • Add roasted and lightly crushed peanuts for extra crunch.
  • Also great with MasterFoods Sweet Thai Chilli Sauce or a soy-based dressing.
  • Replace chicken with firm tofu for a vegan option

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