Thai chicken, carrot and cashew salad


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Chicken breasts

For the salad

Thai dressing

To serve

  • 50g of cashew nuts, roasted and chopped
  • 1/2 bunch of coriander, chopped
  • 1/4 bunch of mint, chopped
Preheat the oven to 180°C/gas mark 4
Combine the red curry paste, miso, coconut milk and pepper together in a bowl and smother over the chicken breasts. Place on a baking tray and roast for 10–12 minutes until the juices run clear. Remove from the oven and allow to rest
Peel the cucumbers to create long strips. Place the cucumber strips in a bowl, season with a dash of soy sauce and leave them to sit for 5 minutes. After this time, rinse and pat dry
To make the salad, peel the carrots and cut lengthways into halves or quarters, depending on the size. Dice the water chestnuts.
For the Thai dressing, peel the ginger and finely grate with a microplane, along with the lemongrass. Add the remaining ingredients and mix until the palm sugar has dissolved
Carve the chicken and arrange the salad on a large platter, or 4 individual plates. Top with the chicken, garnish with the cucumber and drizzle liberally with the dressing. Sprinkle over the chopped nuts and fresh herbs and serve
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