Thai chicken salad recipe Recipe | Better Homes & Gardens Australia
Classic Asian flavours make this Thai chicken salad a crowd-pleaser. With vermicelli and chicken fillets, it's a filling and tasty lunch option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 600g skinless chicken breast fillets
- 100g mung bean vermicelli noodles
- Vegetable oil, to deep-fry
- 1 carrot
- 200g green cabbage, core removed, thinly shredded
- 1 bunch baby radish, trimmed, very thinly sliced
- 30g snow pea sprouts, trimmed
- 1 long red chilli, very thinly sliced
- 3 green shallots, thinly sliced on diagonal
- ⅓ cup mint leaves
- ⅓ cup Vietnamese mint
- ⅓ cup Thai basil
- 150ml Thai dressing (see below for link to recipe)
- ¼ cup roasted cashews, roughly chopped
- Extra herbs, to serve
- Extra thinly sliced red chilli, to serve
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