Name: Thai Green Curry Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 cup (240g) Greek yogurt; 2 tbsp. Thai green curry paste; 4 tbsp. fresh cilantro, chopped; 1 lime, juiced; 1 tsp. chili powder; 1 tsp. ground turmeric; ½ tsp. paprika; 1 tbsp. honey; salt; 4 servings simple shredded chicken; 1 cup (145g) green peas; 1 red bell pepper, chopped; ½ red onion, diced; salt & pepper

Thai green curry is a common sight on menus but there’s more you can do with than just a simple curry dish. This recipe for Thai green curry chicken salad shows how you can make your curried chicken into a delicious salad that’s perfect for a lunch or light meals. Let’s see how to make it.

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How to Cook Chicken for Chicken Salad

There are various methods to prepare your chicken for this chicken salad. In the end, you’ll need to shred your cooked chicken breast with two forks.

You can use a slow cooker to cook the chicken breast but it does take a lot longer. Using an Instant Pot is much quicker and will normally be done in about 15 minutes. But for a single breast, this can be a lot of electricity use.

A final method is to shallow fry it. Put a little olive oil into a frying pan and cook it through. Often this works best for smaller breasts or even cutting it into mini fillets. A halfway approach is to part cook it in the pan then finish it in the oven to ensure it is cooked all the way through.

If you don’t have any kitchen gadgets, how do you bake a chicken breast? Here’s how to make it with no special equipment.

First preheat your oven to 400°F. Place 1 pound of chicken breast in a baking dish, drizzle with 2-3 teaspoons olive oil, and season with salt and pepper. Bake for 25-30 minutes or until the internal temperature reaches 165°F, taking care not to overcook.

Can I Use Rotisserie Chicken for this Curry Chicken Salad?

Yes, you can. If you don’t want to cook your own chicken breast or have any left over rotisserie chicken, chop it up and use it in this dish. For this recipe, you’ll probably need about 3 cups of chopped chicken.

What is the difference between green and red curry?

This chicken salad uses Thai green curry paste to give the chicken the flavour along with a few other ingredients.

Thai green and red curry both originate from Central Thailand. Green curry is made with green chili peppers and green herbs, while red curry is made with red chili peppers and green herbs.

The main difference between the two curries is in their respective color, flavor, and spiciness.Green curry is usually milder and more sweet than red curry. Red curry is typically spicier and less sweet than green curry.

When it comes to color, green curry is usually lighter in color due to the green herbs, while red curry is darker in color due to the red chili peppers. Ultimately, the choice of green or red curry is a matter of personal preference.

Thai green curry (left) and Thai red curry (right)

What you need to make green curry chicken salad

For the sauce:

1 cup (240g) Greek yogurt
2 tbsp. Thai green curry paste
4 tbsp. fresh cilantro, chopped
1 lime, juiced
1 tsp. chili powder
1 tsp. ground turmeric
½ tsp. paprika
1 tbsp. honey
salt

For the salad:

4 servings simple shredded chicken
1 cup (145g) green peas
1 red bell pepper, chopped
½ red onion, diced
salt & pepper

How to make the recipe

In a bowl, mix together all the ingredients for the sauce, stir well to combine and set aside until needed.

In a separate bowl, combine the ingredients for the salad and season to taste with salt and pepper. Add the sauce to the salad and mix until well combined.

Divide the salad between 4 bowls and serve with fresh salad greens or toast.

Storing the recipe

Store the elements of the recipe separately until you are ready to use them. The sauce will keep in the refrigerator for around 3-4 days in an airtight container. Once you mix everything together, it is best to eat as soon as possible or the salad will go soggy.

Recipe tips

If you want to turn this into a red curry chicken salad, simply replace the Thai green curry paste with a red one. You may not need the paprika and chili powder, depending on how strong the paste is and how strong you like your curry.

For an alternative serving idea, leave the toast out and mix the curried chicken with some pasta such as farfalle or other favourite types. You might want to make some extra sauce for this to make sure there’s enough to coat the pasta. You can add the peas, peppers and onions or just enjoy the flavour of the chicken with pasta.

Yield: 6 portions