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Amanda's Thai Style Mint, Chicken and Coriander Salad

A community recipe by

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Beautiful fresh tasting and low fat salad. Can be served as a main course or side dish. Quantities below are enough for 2 large main courses.

These quantities for the dressing are a bit sketchy, start with the below and modify to your taste - it sort of depends on how juicy your limes are. You may need more dressing if you use the noodles as they tend to soak up dressing.


Serves: -

For the for the Salad

  • 1 carrot (finely julienned)
  • 4 scallions (diagonally sliced)
  • 1 handful bean shoots
  • 1 cucumber (peeled, de-seeded and sliced into half moons)
  • 1 handful iceberg lettuces (finely sliced)
  • 1 bunch cilantro (roughly chopped)
  • 1 handful vietnamese mint (or normal mint), chopped
  • 1 handful raw unsalted cashews
  • 1 vermicelli rice noodles (optional)
  • 1 chicken breast (skin off), optional

For the for the Dressing

  • 1 red chile (chopped)
  • 1 lime (juice)
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon thai fish sauce (nam pla)
  • 1 clove garlic (finely chopped)


Amanda's Thai Style Mint, Chicken and Coriander Salad is a community recipe submitted by Anonymous and has not been tested by so we are not able to answer questions regarding this recipe.

  • Dressing: Combine all ingredients and whisk until sugar dissolves, or shake in a jar Chicken - poach over low heat in saucepan of water until cooked (around 6-8 minutes). Cool slightly and using 2 forks tear into shreds
  • Noodles: Cook according to packet instructions
  • Cashews : Dry fry in pan, or leave raw. Chop roughly, or leave whole Salad : Combine chicken, noodles and salad ingredients in large bowl. It can be a bit tricky incorporating the noodles, but persevere!
  • Pour over dressing, toss again and put in bowls. Sprinkle with cashews.
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