Spicy Chicken Salad



70 g Cooked minced chicken

(Marinade chicken in mixture coriander root, oil, fine chili flake and soy sauce.)

1 T Toasted sticky rice

2-3 Shallots, finely sliced

½ t Ground dried chili pepper

1 stalk Spring onion (scallion), finely sliced

2 leaves Thai coriander, finely sliced

5-8 leaves Mint leaves (garnish)

¼ C Chicken stock


1 Lime juice

1 T Fish sauce

½ t Sugar


Heat up oil in grill pan then grill marinated chicken until well cooked.
Slide chicken in small piece.
In a large bowl or pot , mix the chicken, seasoning, Spring onion, shallots, coriander, dressing , ground chili pepper and most of the toasted rice.
Place in a serving bowl and garnish with mint leaves.
Serve with fresh vegetables.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School