Thai Chicken Krapow Salad

20 mins Prep
20 mins Cook
4 Serves

If you love Chilli Basil Chicken at your local Thai restaurant, you are absolutely going to love my Thai Chicken Krapow Salad! All the flavours of the Chilli-Basil stir-fry dish, but in a gorgeous green salad form!

For the Chicken

  • 500g chicken tenderloins
  • ½ tsp flaky salt
  • 1 tsp garlic powder
  • 1 tsp red chilli flakes
  • 1 tsp red chilli flakes
  • 1 tbsp olive oil

For the Dressing:

  • 1 tbsp lime juice
  • 2 tsps sugar
  • 1 tsp oyster sauce
  • 1 tsp kecap manis

For the Salad

  • Handful of mint leaves
  • 1 cup loosely packed Thai basil leaves
  • 1 cup loosely packed Thai basil leaves
  • 12 green beans, sliced
  • 1 bunch broccolini, chopped
  • 1 red cayenne chilli, sliced
  • 3 garlic cloves, minced
  • 3 shallots, sliced
  • 1 tbsp grapeseed oil
Clear selections
Copy to clipboard

1. Add chicken tenderloins, salt, garlic powder, chilli flakes and kecap manis to a bowl. Toss and mix well.

2. Make the salad dressing by mixing all ingredients for it in a bowl.

3. Heat oil in large non-stick frying pan on medium-high heat. Add the tenderloins and cook on each side for 4-5 minutes until golden and cooked through. Set aside.

4. Heat grapeseed oil in a wok on high. Add shallots. Stir-fry for a few seconds until glazed.

5. Add garlic and chilli. Stir-fry for a further few seconds until garlic is aromatic.

6. Add broccolini, beans and half the Thai basil leaves. Add a tablespoon of water and stir-fry, tossing constantly for a minute until the veggies are tender and a shade darker.

7. Add baby spinach to a large, shallow serving bowl. Top with stir-fried veggies. Arrange the cooked chicken tenderloins over the veggies. Drizzle with the salad dressing. Garnish with Thai basil, mint leaves and chilli slices. Serve immediately.

Ingredients copied to clipboard
Link copied to clipboard
Recipe saved to Favourites