Spicy Chicken & Rambutan Salad

Name: Spicy Chicken & Rambutan Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g chicken breast (boneless, skinless); 12 pcs rambutan (peeled, pitted, halved); 1 pcs cucumber (medium, halved and sliced); 2 pcs shallot (medium, thinly sliced); 0.25 cup mint (fresh leaves, roughly torn); 0.25 cup coriander leaves (fresh, roughly chopped); 1 pcs red chili (fresh, thinly sliced (adjust to heat preference)); 3 tbsp lime juice (freshly squeezed); 2 tbsp fish sauce; 1 tsp coconut sugar; 2 pcs garlic (cloves, minced); 1 tsp oil (for brushing chicken); 1 pinch salt (for chicken); 1 pinch black pepper (freshly ground, for chicken); 2 tbsp roasted peanuts (unsalted, roughly crushed)

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

20m

COOK

12m

SERVES

1 CUP

307 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before oiling to get a better sear on the grill pan.
2
Let the grilled chicken rest for 5 minutes before slicing to keep juices locked in.
3
Slice the chicken against the grain for the most tender bite in the salad.
4
Taste the dressing before adding; adjust with extra lime or fish sauce for your preferred balance.
5
Add the dressing to the salad just before serving to keep the vegetables and herbs crisp.
6
Toss the rambutan halves gently so they don't break apart in the salad.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

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 carb

Low-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 swap

Spicy 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.

HEALTH BENEFITS