Thai Chicken Salad

Thai Chicken Salad


Bring easy flavour to your table! Marinade the chicken in the morning and come home to a quick-cook and tasty evening meal. The yoghurt will make the chicken really tender, and curry paste really flavoursome.

Use your favourite raw veggies in salad, swapping them out with my suggestions. See notes for alternatives to Asian ingredients.

All fresh ingredients, rice and items for marinade can be purchased through Matters of Taste on the Providore online grocery store. Take a look.


150gm Greek yoghurt
60ml Thai green curry paste
½tsp ground cumin
1tsp ground turmeric
2gm salt
500gm boneless, skinless chicken breasts

2Tbsp lime juice
2tsp fish sauce
2tsp Chinese rice vinegar
2tsp light brown sugar
60ml light extra virgin olive oil

20gm fresh coriander
2 x medium Lebanese cucumber
1 x medium carrot
1 x medium sweetcorn
1 x medium avocado
150gm baby spinach
Sella Basmati rice to serve (optional)


  1. Make marinade by mixing all ingredients together. Slice each chicken breast in half horizontally into 2 pieces of equal thickness. Immerse in marinade. Set aside for 30 minutes before cooking, but ideally refrigerate for the day to allow flavours to develop.
  2. Make dressing by mixing the ingredients together in a screw top jar.
  3. Pre-heat oven to 200°C. Place coated chicken on non-stick paper lined baking tray. When oven is up to temperature, bake chicken for 12 to 15 minutes, until springy to touch. Remove and allow to rest for 5 -10 minutes.
  4. Meanwhile, prepare salad. Pick coriander leaves from stalks. Finely chop stalks and cleaned roots and add to dressing in jar. Cut cucumber in chunky pieces. Cut carrot into julienne or coarsely grate. Remove kernels from sweetcorn. Cut avocado into chunks. Toss all above with spinach leaves.
  5. Cut chicken into 1cm thick slices across the grain.
  6. Layer salad and chicken on serving platter. Pour over dressing and serve immediately.


  • Use WA made Turban Chopsticks green curry paste.
  • For best results, marinate chicken during the day for a quick-cook and tasty meal when you get home!
  • All components can be prepared a number of hours in advance – marinate chicken, prepare dressing, prepare all salad ingredients and place each item in separate piles, refrigerated in an air tight container. When ready to eat simply cook chicken and toss salad with dressing.
  • Asian supermarkets sell cheap julienne peelers which make quick work of cutting carrot.
  • If serving with rice my recommendation is to use our fragrant long grain Sella Basmati. Less starchy than Jasmine, Basmati offers a healthier alternative and perfect cooking results every time. Simmer rice in double the amount of salted water for 12-15 minutes. Rest covered in saucepan for 5-10 minutes, fluff with fork and serve. Can be pre-cooked and re-heated in microwave, uncovered for 5 minutes.
  • No fish sauce? Simply use a pinch or two of salt.
  • No rice vinegar? Replace with white wine or apple cider vinegar.
  • Australian brand Cobram Estate, makes a great light flavoured olive oil.
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