Thai Ginger Chicken Salad

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I stumbled on a variation of this recipe in a super old Donna Hay cookbook and of course in my true style I completely changed it lol. This is such a gorgeous dish to serve up for something light and healthy. It really reminds me of san chow bow which I adore.

Thai Ginger Chicken Salad

Cooking Time: 15-20 minutes | Serves: 4 people



  • 500 grams chicken mince
  • 1/3 cup finely chopped coriander – seperate stems to leaves
  • 1/3 cup diced spring onions
  • 1 long red chilli, deseeded and finely diced
  • 2-3 tablespoons finely chopped fresh ginger
  • 3 garlic cloves, crushed
  • 1/2 teaspoon ground white pepper


  • 1 tablespoon brown sugar
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce


  • 2 baby cos, washed and leaves separated
  • 1 red capsicum, sliced into strips
  • 1/2-1 cup fresh mint leaves
  • 1-2 lime cup into wedges to serve


    1. Place a medium non stick pan on medium low heat. Add a drizzle of neutral oil to  the pan
    2. Sauté coriander stems, spring onions, chilli and ginger for a couple of minutes until slightly softened and fragrant.
    3. Stir in garlic for a minute.
    4. Add chicken mince, turn heat up to medium high and brown off, breaking up any lumps. Season with ground white pepper.
    5. In a seperate small bowl mix together sauce ingredients ( brown sugar, lime juice and fish sauce)
    6. Pour sauce into mince mixture and evenly toss through.
    7. Turn heat off and allow to slightly cool.
    8. Grab a large platter and place lettuce leaves evenly over the base. Add mince mixture and layer with capsicum strips, mint and coriander leaves, and serve with extra lime wedges

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