*A grown up and child-friendly versions
I adore Thai food, I could eat it every day. I enjoy the freshness of the herbs combined with the heat of the chilli. It is full of lovely fresh ingredients. I have been a fan of this salad for many years. I have adapted the recipe over the years from one originally published by Donna Hay’s Marie Claire Food Fast (Murdoch Books).
Light but satisfying and full of flavour. This meal is quick and easy to prepare. I have provided a grown up version for the adults and chili lovers and a child friendly version if your children are like mine and will not eat it yet. I try to cook the same meal for the family but Mr Fresh and I have bouts of craving chili. At those times I adapt a recipe to suit us, and Punky and Cuddles.
This meal was made with my home grown lettuce and herbs, all of which are having huge growth spurts as the Spring weather settles in. I am loving the warmer weather days and being able to be outside in the garden more.
This meal is so ready in well under 30 minutes, a perfect Fresh and Fast Friday meal. You can find more quick dinner recipes from my Fresh and Fast Friday collection by clicking here.
- Serves: 2 adults (see Hints and Tips for suggestions to increase to feed kids)
- Preparation Time: 10 minutes
- Cook Time: 10 minutes
- 2 garlic cloves – chopped
- 1 cm of ginger peeled and grated
- 3 red chili sliced – seeds removed if preferred
- 1 stalk of fresh lemongrass- chopped finely
- 1 shallot – finely chopped
- 1 tablespoon of oil x 2
- 250 grams of chicken – minced
- 1/2 a capsicum thinly sliced
- 1 small carrot peeled and thinly sliced
- 100 grams of green beans chopped
- large handful of fresh coriander and mint leaves
- juice of 1 or 1 and 1/2 lemons
- 1/2 tablespoon of fish sauce
- 1 tablespoon of olive oil
- Combine the garlic, ginger, chilli, lemongrass and shallot
- Add half of the spices to a pan with oil and add the chicken mince stirring to break up the pieces
- When the chicken is cooked remove from the stove and set aside
- Add the rest of the spices and the second spoon of oil to the pan
- Add the capsicum, carrot and beans to a pan and stir until softened but not too soft
- Remove from the heat and put into a bowl, add the chicken and stir to combine
- Stir in the herbs and continue to stir through until they start to wilt
- Combine the lemon juice, fish sauce and olive oil and whisk lightly to combine. Pour over the chicken and vegetables and stir to coat
- Add some salad leaves to a bowl and then top with the chicken and vegetable mix when it cools
Hints and Tips:
- This meal can be eaten as a warm salad or cold salad.
- I have been buying a whole chicken to use over a few meals. When making this meal I used a chicken breast and minced the meat in my little food processor. It is more cost effective to purchase a whole chicken rather than buying the meat in pieces.
Easy Thai Chicken Salad – for the kids:
My children are almost 5 years old and two years old so add more or less of the meat and vegetables based on their appetite, or feed them some spaghetti bolognese from the supply in the freezer for such evenings 🙂
- Add approximately 50 grams extra chicken mince to the recipe and increase the amount of vegetables slightly Leave out the chilli, lemongrass, and shallot. If they enjoy the meal try adding a small amount of one of these things next time to introduce new flavours.
- Cook the chicken mince in a hot pan with some garlic and ginger
- Remove the chicken from the heat and set aside
- Add a handful of the vegetables and stir until cooked
- Combine the vegetables with the chicken. Add the herbs if your children will eat them, if not leave them out
- Drizzle some lemon juice and olive oil over the chicken and vegetables and serve with salad leaves
Have a great weekend.
Do you adapt your meals to suit yourself and the children? Tell me in the comments section below.
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