Thai chicken salad

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1 cos (romaine) lettuce

2 tablespoons oil

1.3 kg (3 lb 10 oz) minced (ground) chicken

1 small handfull coriander (cilantro) leaves, finely chopped

1 small handful mint, finely chopped

1 small red onion, sliced

3 spring onions (scallions), chopped

80 ml (2 3/4 fl oz/ 1/3 cup) lime juice

2 tablespoons soy sauce

2 tablespoons fish sauce

1 tablespoon sweet chilli sauce

2 garlic cloves, crushed

2 teaspoons soft brown sugar

1 tablespoon finely chopped lemongrass, white part only

40 g (1 1/2 oz/1/4 cup) roasted peanuts


1. Wash and dry the lettuce leaves thoroughly. Arrange on a platter.

2. Heat the oil in a heavy-based frying pan. Add the minced chicken and 80 ml (2 1/2 fl oz/ 1/3 cup) water. Cook over medium heat for 5 minutes, or until the chicken is cooked and almost all the liquid has evaporated. Break up any lumps as the chicken cooks. Remove from the heat.

3. Transfer the chicken to a bowl. Stir in the coriander, mint, onion and spring onion.

4. Combine the lime juice, soy sauce, fish sauce, sweet chilli sauce, garlic, brown sugar and lemongrass in a small bowl. Season with salt and mix well. Stir into the chicken mixture. Just before serving, stir in the peanuts. Serve on the lettuce leaves.