Thai Chicken Salad Recipe

Thai Chicken Salad


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

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 sweet chilli sauce, MAGGI Fish Sauce, coriander, mint, chicken and noodles; toss well and serve sprinkled with peanuts.