© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

DIY Thai chicken salad platter

November 6, 2017



350 g cooked chicken, minced OR 350 g Lilydale Applewood smoked chicken, minced

1 stalk celery, trimmed and finely diced (about ½ cup)

1 ½ tsp red Thai curry paste

4 tbsp plain yogurt

2 tbsp mayonnaise

2 tsp lime zest

4 tsp lime juice

2 tbsp cilantro, finely chopped


Platter garnishes: finely diced mango, toasted, crushed peanuts, sprouts, thinly sliced green onions


Mix all of the ingredients together in a bowl and refrigerate until ready to serve. To serve, place the bowl of Thai chicken salad on a medium platter. Add garnishes, along with cucumber rounds, crackers, endive leaves, etc.




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