Thai Chicken Salad Recipe

Thai Chicken Salad


  • 1x 375mL can
    CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
  • 1 tsp
    ginger puree
  • 400g
    chicken breast fillet, thinly sliced
  • 125g
    rice vermicelli noodles
  • 1x (170g)
    medium Spanish onion, thinly sliced
  • 1x (140g)
    Lebanese cucumber, cut into thin strips
  • 1x (120g)
    medium carrot, cut into thin strips
  • 1 tbsp
  • 2 tsp
  • 1 cup (40g)
    roughly chopped coriander
  • 1 cup (40g)
    roughly chopped mint
  • 1 tbsp
    crushed unsalted peanuts

How to Cook

Prep Time: 15 minutes | Cooking Time: 10 minutes
  1. Place CARNATION Cooking Milk and ginger in large frying pan over high heat; bring to the boil. Add chicken, simmer 5 minutes or until cooked through.

  2. Meanwhile, place the vermicelli noodles in a medium heatproof bowl; pour over enough boiling water to cover; stand until just tender; drain.

  3. Using a slotted spoon, remove chicken from the pan; add noodles to sauce and simmer 5 minutes or until most of the sauce has been absorbed; remove and cool to room temperature.

  4. Place onion, cucumber and carrot in a large bowl; add MAGGI Sweet Chilli Sauce, MAGGI Fish Sauce, coriander, mint, chicken and noodles; toss well and serve sprinkled with peanuts.