Recipe Image

Zesty Thai Chicken Salad

30 mins
20 mins
10 mins
  • 2 chicken (whole breasts)
  • 1 bunch spring onions (chopped)
  • 2 carrots (large, julienned)
  • 4 cups cabbage (shredded)
  • 2 capsicum (bell pepper) (any colour, julienned)
  • 1 cup macadamia nuts (chopped)
  • ½ cup basil (fresh)
  • 1 cup coriander leaves (optional)
  • 2 tbsp oil/fat
  • 4 radish (finely sliced)


  • ¾ cup apple cider vinegar
  • 1 cup sesame oil
  • ¼ cup coconut aminos
  • 1 lime (juiced)
  • 2 tbsp garlic (crushed)
  • ¼ cup fresh ginger (finely chopped)
  • STEP 1: Preheat oven to 180ºC. Season the chicken on both sides. Add the oil/fat to a heavy frying pan and heat to medium/high.
  • STEP 2: Sear the chicken for about 4 minutes on each side, then place in the oven to bake for an additional 15 minutes.
  • STEP 3: While the chicken is cooking in the oven, prepare your salad. In a large bowl, combine the cabbage, carrots, capsicum, radishes and onions. Toss together.
  • STEP 4: Then whisk together the dressing ingredients (apple cider vinegar, sesame oil, coconut aminos, lime juice, garlic and ginger).
  • STEP 5: Take the chicken out of the oven and leave it to rest for 5 minutes before slicing it into strips and placing them on top of the salad. Pour the dressing over top and sprinkle with the chopped macadamias and fresh herbs.