Thai Chicken Salad with Spinach and Peanuts

The South Arm Multicultural Community Kitchen will be held at the Bethel Church while the South Arm kitchen is under renovation. We were very fortunate and thankful for Bethel Church’s generosity to allow us to use their kitchen. We love the kitchen as it is big and very well equipped. There are 6 washing basins in the center island.


Minoo prepared four recipes for this kitchen. The first recipe is a Thai Chicken Salad with Spinach and Peanuts. This salad has a little kick with the hot chili flakes. It is a combination of cooked chicken with raw vegetables.


  • 2 large lime or lemon
  • 3 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons fish sauce
  • 3 garlic cloves, minced
  • 1 to 2 teaspoons hot chili flakes
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1/4 green cabbage, thinly sliced
  • 1/3 cup chopped fresh coriander
  • 4 cups baby spinach
  • chopped mango (optional)
  • 6 skinless, boneless chicken thighs, trim fat and slice into thin strips
  • vegetable oil
  • salt to taste


Source: unknown via Minoo


Thai-Chicken-Salad-3For the dressing, squeeze juice from lemon into a bowl. Stir in soy sauce, sugar, grated ginger, fish sauce, minced garlic and chili flakes.
Thai-Chicken-Salad-5Lightly coat a large frying pan with oil and set over medium-high heat. Add chicken and season with salt. Stir often until chicken begins to lose its pink colour, 3 to 4 minutes.
Thai-Chicken-Salad-6Pour in dressing. Stir often until chicken is cooked through, about 3 minutes.
Thai-Chicken-Salad-7Let sit to cool a bit.
Thai-Chicken-Salad-8For the salad, combine the baby spinach, thinly sliced pepper, onion, cabbage, cucumber and chopped cilantro in a large bowl.

Pour chicken dressing over salad. Top with chopped mango and peanuts.

Thai-Chicken-Salad-9Toss to evenly mix and serve.

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