Chicken Salad with Red Curry Dressing

25 minutes
4 servings
25 minutes
4 servings
This Thai recipe (Yum Kai Yaang) uses A Taste of Thai Red Curry Paste to transform leftover grilled chicken into an exotic salad.


  • Dressing Ingredients:
  • 1/4 cup rice vinegar
  • 3 tablespoons Fish Sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon Red Curry Paste
  • 5 tablespoons roasted peanuts, coarsely chopped, divided
  • 2 tablespoons fresh lime juice (1-2 limes)
  • Salad Ingredients:
  • 1 1/2 lbs (3-4 pieces) grilled chicken breast, thinly sliced
  • 1 medium tomato, chopped (1 cup)
  • 4 scallions, chopped
  • 2 tablespoons chopped cilantro
  • 4 cups chopped lettuce of choice


  1. In medium saucepan combine vinegar, Fish Sauce, brown sugar and Red Curry. Cook over medium heat until sugar and Red Curry are dissolved.
  2. Remove saucepan from heat. Add 3 tablespoons of peanuts and lime juice. Stir well to combine, and set aside.
  3. Add chicken, tomato, scallions, and cilantro to a medium bowl.
  4. Lay lettuce on a serving platter. Toss desired amount of dressing with chicken mixture until all ingredients are nicely coated. Spoon chicken salad on top of lettuce. Sprinkle with remaining peanuts. Serve any leftover dressing on side.

In This Recipe

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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