Spicy Thai Chicken Salad

Time 25 min
Difficulty Easy
Serves 4-6


Tegel Fresh Chicken Mince
  • 500g Tegel Fresh Chicken Mince
  • 1 Tbsp rice flour
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 stalk lemongrass, finely chopped
  • 2 red chillies, chopped
  • 2 Tbsp fish sauce
  • 2 Tbsp soy sauce
  • 1 tsp ground coriander
  • 2 Tbsp vegetable oil
  • 2 Tbsp lime juice
  • 2 tomatoes, finely diced
  • ½ cucumber, finely diced
  • ¼ cup chopped coriander
  • 2 kaffir lime leaves, very finely shredded
  • 2 Tbsp finely chopped mint
  • 1 iceberg lettuce, leaves removed and separated to form cups
  • 2 Tbsp chopped fresh coriander leaves to garnish
  • 1 Tbsp fried shallots


1. Combine the Tegel Fresh Chicken Mince, rice flour, onion, garlic, lemongrass, chillies,
fish and soy sauces, and ground coriander. Cover and refrigerate for 1 hour
for the flavours to infuse.

2. Heat the oil in a frying pan. Add the chicken mixture and cook over
high heat until golden brown and cooked. Add the lime juice and set aside to
cool slightly.

3. Combine the cooked chicken mixture with the tomato, cucumber, coriander,
lime leaves and mint.

4. Place the lettuce-leaf cups on a platter and spoon mince mixture into the
cups. Garnish with coriander and fried shallots.

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