Thai Chicken Salad

  • cooking time
    10 m
  • calories per serve
    310 cal
  • serves
1 can (375ml)
NESTLÉ CARNATION light & creamy coconut flavoured evaporated milk
1 tsp
grated ginger
400 g
chicken breast fillet thinly sliced
125 g
rice vermicelli noodles
1 medium (170g)
spanish onion thinly sliced
1 medium (140g)
lebanese cucumber cut into thin strips
1 medium (120g)
carrot cut into thin strips
1 tbsp
maggi chilli sauce
2 tsp
maggi authentic thai fish sauce
1 cup (40g)
roughly chopped coriander
1 cup (40g)
roughly chopped mint
1 tbsp
crushed unsalted peanuts


  1. place NESTLÉ CARNATION light & creamy coconut flavoured cooking milk and ginger in large frying pan over high heat; bring to the boil. add chicken, simmer 5 minutes or until cooked through.

  2. meanwhile, place the vermicelli noodles in a medium heatproof bowl; pour over enough boiling water to cover; stand until just tender; drain.

  3. using a slotted spoon, remove chicken from the pan;  add noodles to sauce and simmer 5 minutes or until most of the sauce has been absorbed; remove and cool to room temperature.

  4. place onion, cucumber and carrot in a large bowl; add maggi chilli sauce, maggi authentic thai fish sauce, coriander, mint, chicken and noodles; toss well and serve sprinkled with peanuts.

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