Spicy Chicken & Rambutan Salad
A vibrant, refreshing salad that balances juicy rambutan sweetness with spicy grilled chicken and a zesty lime dressing. Crisp vegetables and fresh herbs add crunch and aroma, making every bite a burst of tropical flavor.
For 4 servings
- prep · ~10 min
Prepare the chicken.
1.Brush chicken breasts with oil and season with salt and pepper.2.Let them rest at room temperature for 10 minutes.TIPPat the chicken dry before oiling to get a good sear. - grill · ~12 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.2.Grill the chicken for 5-6 minutes per side, or until cooked through and juices run clear.3.Transfer to a plate and let rest for 5 minutes before slicing thinly. - mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together lime juice, fish sauce, coconut sugar, minced garlic, and sliced red chili.2.Stir until the sugar dissolves.TIPThe dressing should taste like a bold balance of sour, salty, and sweet. Adjust with a pinch more sugar or lime as needed. - assemble
Assemble the salad.
In a large mixing bowl, combine the sliced cucumber, shallot, rambutan, mint, and coriander leaves. Pour half the dressing over and toss gently.
- assemble
Add chicken and serve.
1.Arrange the sliced grilled chicken on top of the salad.2.Drizzle with the remaining dressing.3.Sprinkle crushed roasted peanuts over everything and serve immediately.TIPSlice the chicken against the grain for the most tender bite.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before oiling to get a better sear on the grill pan.
- 2Let the grilled chicken rest for 5 minutes before slicing to keep juices locked in.
- 3Slice the chicken against the grain for the most tender bite in the salad.
- 4Taste the dressing before adding; adjust with extra lime or fish sauce for your preferred balance.
- 5Add the dressing to the salad just before serving to keep the vegetables and herbs crisp.
- 6Toss the rambutan halves gently so they don't break apart in the salad.
Adapt it for your goals.
Vegetarian
Replace the chicken with grilled firm tofu or tempeh marinated in soy and lime. This makes the salad protein-rich and suitable for plant-based eaters while keeping the same punchy dressing.
low carbLow-carb
Skip the coconut sugar or use a pinch of stevia in the dressing. The rambutan and cucumber provide natural sweetness, so you barely miss it, making this salad keto-friendly.
spicy mango swapSpicy mango swap
Substitute half the rambutan with diced green mango for a tangier, crunchier texture. This variation adds a sour note that pairs beautifully with the chili and fish sauce.
Why this is on our healthy list.
Rich in Vitamin C
Rambutan and lime juice both provide vitamin C, which supports immune function and collagen production.
Lean Protein Source
Grilled chicken breast offers high-quality, low-fat protein that helps maintain muscle mass and keeps you full longer.
Hydrating and Low Calorie
Cucumber and rambutan have high water content, making this salad refreshing and light without sacrificing flavor.
Frequently asked questions
Yes, but drain them well and pat dry first. Canned rambutan is often packed in syrup, so you may want to rinse them to avoid an overly sweet salad.
