Recipe

Thai chicken and lychee salad

This herbaceous and light Thai chicken and lychee salad is a study in contrasts, of both flavour and texture; tender and crisp, sweet and spicy, it's got it all.

  • 15 mins preparation
  • Serves 4
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Thai chicken & lychee salad - PAMELA CLARK, AWW

Ingredients

Thai chicken and lychee salad
  • 3 cup (480g) shredded cooked chicken
  • 565 gram can lychees in syrup, drained, halved, seeded
  • 1 small red onions, sliced thinly
  • 8 green onions, sliced thinly
  • 2 cup (160g) bean sprouts
  • 1/2 cup firmly packed mint leaves
  • 1/2 cup firmly packed fresh coriander leaves
Dressing
  • 1 teaspoon finely grated lime rind
  • 1 teaspoon sambal oelek
  • 1/4 cup (60ml) lime juice
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoon fish sauce

Method

Thai chicken and lychee salad
  • 1
    To make dressing, combine ingredients in screw-top jar; shake well.
  • 2
    Combine chicken, lychees, onions, sprouts, mint and coriander in large bowl.
  • 3
    Drizzle dressing over salad; toss gently to combine.

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