Recipes Thai Chicken Salad
thai chicken salad

Thai Chicken Salad

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Salad
Servings: 4 people


  • 500 g chicken breast skinless
  • 100 g vermicelli noodles
  • 2 BC green onions thinly sliced
  • 1 BC cucumber thinly sliced
  • 1 small red onion thinly sliced
  • 1/2 cup BC cherry tomatoes halved
  • 1/2 cup carrots shredded
  • 1 mango peeled and cut into matchsticks


  • 1 clove garlic minced
  • 1 tbsp sriracha
  • 2 tbsp lime juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp canola oil
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp BC honey


  • Fresh coriander sprigs
  • Fresh mint
  • Peanuts


  • Place the chicken in a deep pan, cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until cooked through. Let cool and then shred with two forks.
  • Rehydrate the noodles according to the package directions, drain well. Set aside.
  • For the sauce, place all the ingredients in mixing bowl and whisk together until smooth and well combined.
  • To assemble toss half of the dressing with the vermicelli noodles. Mix in the rest of your salad ingredients, top with the rest of your dressing, garnish with peanuts, coriander and mint sprigs.


BC Wine Pairing: Try serving this recipe with a Sauvignon Blanc or Chardonnay (unoaked), such as