Chicken Lime Salad

Chicken Lime Salad
Prep time
Cook time
Total time
Thai sweet sweet chili sauce and fish sauce are available in the Asian section of most grocery stores and Asian markets.
Serves: 4
For Chicken Salad
  • 1 tbsp of canola or peanut oil
  • 1 lb (500 g) of ground chicken
  • 1 tsp finely grated ginger
  • ½ cup finely chopped red onion
  • ½ cup thinly slices cucumber
  • ⅓ cup peanuts, toasted and coarsely chopped
  • 2 tbsp chopped fresh mint
  • 2 tbsp fresh chopped cilantro
  • lettuce leaves for serving
For Lime Dressing
  • ¼ cup canola or peanut oil
  • ¼ cup lime juice
  • 2 tbsp Thai sweet chili sauce
  • 1 tbsp fish sauce
  • 1 garlic clove, minced
To Make Lime Dressing
  1. Put all ingredients in a jar and shake until well combined.
To make Chicken Salad:
  1. Heat the oil in a large frying pan over medium high heat.
  2. Add the chicken and ginger and cook, stirring occasionally and crumbling the chicken for 5 to 8 minutes or until chicken is cooked and brown.
  3. Put the chicken in a large bowl and let it cool.
  4. Add the onion, cucumbers, peanuts, mint, cilantro and the dressing and gently toss.
  5. Serve on a bed of lettuce leaves or in lettuce cups.
Make Ahead: The salad is best made just before serving. The dressing can be made a day ahead and stored in a jar in the refrigerator.

Remove from the refrigerator 1 hour before serving.