Thai chicken salad

Thai chicken salad
Prepare ingredients.
Remove skin of the chicken breast.
Rub red Thai curry paste all over the meat generously.
Cover the meat ...
... and place in the refrigerator overnight.
One hour before cooking, takemeat from the fridge out.
Cut half napa cabbage into small pieces.
Take 3-4 leaves of savoy cabbage and wash clean with cold water.
Cut savoy cabbage into small pieces.
Take 2-3 bok choy. Trim and discard the thick base of bok choy stem.
Chop 1 onion finely.
Heat 1-2 tablespoon of cooking oil in a pan.
Put the meat into the hot oil.
Roast the chicken breast well for 5-6 minutes, turning it once or twice.
Heat 1 tablespoon of cooking oil in a wok.
Add napa cabbage, bok choy and savoy cabbage ...
... and mix together while stirring.
After roasting, let all pieces of meat sit on a grid so that the meat juice can spread and does not run out when cut.
Add chopped onion to the vegetables.
Press 2 garlic cloves and add to vegetables immediatelly.
Add 1 tablespoon of rice vinegar.
Add 2 tablespoons of soy sauce.
Add 1-2 tablespoons of sweet chili sauce. Stir.
Prepare serving.
Slice the chicken breast fillets.
Arrange on the vegetables and serve.


There are several spicy Thai chicken salad recipes. They are typically much lighter and fresher that many Western ones. This Thai chicken salad is full of colors and flavors ... and easy to make.


1 chicken breast (1-2)
2 tablespoons red Thai curry paste
2 tablespoons cooking oil (2-3)
1⁄2 napa cabbages
2 bok choys (2-3)
3 savoy cabbage (3-4 leaves)
1 onion
2 cloves garlic
1 tablespoon rice vinegar
2 tablespoons sweet chili sauce
2 tablespoons soy sauce