Photo of Thai chicken salad by WW

Thai chicken salad

Points® value
Total Time
20 min
10 min
10 min
Colourful and aromatic, this quick salad is one you’re sure to want to make time and time again.


Rice Noodles, dry

65 g

Chicken breast, skinless, raw

250 g, cut into strips

Calorie controlled cooking spray

4 spray(s)

Baby corn

75 g, halved

Sugar Snap Peas

60 g

Carrots, raw

50 g, cut into ribbons

Coriander, fresh

2 tablespoon(s), chopped

Mint, Fresh

1 tablespoon(s), chopped

Basil, fresh

1 tablespoon(s), chopped

Soy Sauce

2 tablespoon(s)

Thai Fish Sauce

1 teaspoon(s)

Lime Juice, Fresh

2 tablespoon(s)


2 clove(s), crushed

Chilli, green or red

1 individual, diced

Root Ginger

1 teaspoon(s), finely grated


½ teaspoon(s), level


  1. Place the noodles in a heatproof bowl and cover with boiling water. Let them stand for 5 minutes, or until just soft, then drain.
  2. Mix together all the ingredients for the dressing. Stir half of the dressing through the noodles and pour the remainder over the chicken strips in a shallow bowl.
  3. Heat a wok over a high heat and spray with the cooking spray. Add the corn and stir-fry for 2 minutes, then add the mangetout or sugar snap peas. Stir-fry for a further 2 minutes, adding the carrots for the last 30 seconds. Add the vegetables to the noodles.
  4. Heat the wok again then add the chicken strips and their marinade. Cook, stirring occasionally, for 3–4 minutes until cooked through. Add most of the herbs to the noodles and toss everything together, mixing well, then divide between 2 plates or bowls. Top with the chicken and remaining herbs and serve.


This salad is good cold, too. Rinse the noodles in cold water and let the vegetables and chicken cool before mixing everything together in a bowl then cover and chill. Make sure to eat it within 24 hours.