Thai Chicken Mince Salad

By Hayden Quinn
Makes  4
Preparation   10 mins
Cooking   12 mins
Print recipe


  • 500g Lilydale Free Range Chicken Mince
  • Rice bran oil, for frying
  • 2 birds eye chili*, finely sliced
  • 3 limes, juiced
  • 1 ½ tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 green mango, shredded / juilienned**
  • 200g grape tomatoes medley, halved lengthways
  • 1 cup mint, leaves only
  • 1 cup Thai basil, leaves only
  • 2 kaffir lime leaf, finely julienned
  • 1 eschallot, finely sliced
  • ¾ cup roasted peanuts, roughly chopped


1. Combine chili, lime juice, fish sauce and sugar in a small bowl. Stir well to begin dissolving the sugar. Set aside until needed.

2. Fry off chicken mince in a little oil over a medium high heat in a non-stick fry pan. Cook until coloured. Remove from heat and allow to cool slightly.

3. To make the salad, in a large bowl toss gently all ingredients. Once combined, dress liberally with your dressing and place in four lunch boxes.

Recipe Notes and Tips:

* Feel free to add as much or as little chilli as you like. I like my version of this salad nice and spicy.

** If you can’t get access to green mango, substitute for green papaya or your fav type of noodles or rice.

** Use a julienne peeler to get perfect strips of green mango. You can find these at most Asian grocers or supermarkets.