Thai-Style Chicken Salad

Thai-Style Chicken Salad
15-20 MINS
10 items
4 servings
Try this fresh, tasty Thai-style chicken noodle salad with Chilli & Lime dressing. Everything can be prepped the day before, making it easy to assemble just before you need to serve.


  • 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 carrot, 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™ Professional Chilli And Lime Dressing, plus extra for serving

MasterFoods Professional Gluten Free Chilli and Lime Dressing 3L

Cooking Instructions:

  1. 1
    Place stock in deep saucepan and bring to a boil over a medium-high heat.
  2. 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. 3
    Cook the rice noodles as per manufacturer’s instructions on the packet, then drain.
  4. 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. 5
    Shred or slice the chicken breast and place over the salad. Drizzle the remaining dressing and sprinkle over the sesame seeds.
  6. 6
    Garnish with a generous amount of fresh herbs and serve with extra dressing on the side.


  1. 1
    Add roasted and lightly crushed peanuts for extra crunch.
  2. 2
    Also great with MasterFoods™ Professional Sweet Thai Chilli Sauce or a soy-based dressing.
  3. 3
    Replace chicken with firm tofu for a vegan option

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