Chicken Tenderloin Thai Salad

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  • 6-8 chicken tenderloins
  • 1 tablespoon coriander powder
  • 1 tablespoon ginger powder
  • 3 tablespoons coconut oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • ½ tablespoon fish sauce
  • 2 garlic cloves
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon whole lime juice
  • 1 teaspoon sesame oil
  • 1 English cucumber
  • ½ red onion
  • ½ red chili pepper
  • 1 cup of fresh mint
  • ¼ cup toasted peanuts (optional)
  • ½ pint cherry tomatoes
  • ½ cup fresh coriander


Put brown sugar into a salad or mixing bowl.

Add the soy sauce, fish sauce, minced garlic, grated ginger, squeezed lime juice, sesame seed oil and mix ingredients.

For the salad, peel the red onion, cut in half and slice finely. Cut cherry tomatoes in half. Split the cucumber in half and diagonally cut thin slices. Cut the chili pepper in half, remove the seeds and chop very finely. Remove stalks from mint and roughly shred the leaves. Roughly chop up the cilantro (coriander) leaves. Add all these ingredients to your dressing.

Place a dry frying pan on high heat, add peanuts and toss until toasted. Give them a crush and leave to cool.

Add the ground ginger and ground coriander seeds to the chicken tenderloins. Mix well, until evenly coated.

In a wok or frying pan, add your coconut oil, bring to temperature and add your chicken. Cook until brown 3 or 4 minutes each side. Drizzle a little soy sauce.

Toss the salad to coat in dressing, place on serving plates. Add the cooked chicken pieces on top. Garnish with the crushed peanuts and fresh cilantro (coriander) leaves.


**You can marinate your chicken overnight in a little soy sauce and garlic


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