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Spicy Chicken Thigh and Almond Salad



Prep/ Cook Time:

30 Minutes


4 Servings


  • 400g Boneless chicken thighs

  • 2 tbsp fish sauce

  • Salt and Pepper

  • 3 garlic cloves,crushed

  • 2 red chillies, finely chopped

  • tsp of Honey

  • tbsp olive oil

  • Salad and Dressing

  • 3 tbsp lime juice

  • Tbsp of Honey

  • Pack of Rice Noodles (Asda 444 calories for full packet)

  • 1 cucumbers, halved and thinly sliced

  • Small handful fresh mint leaves

  • 4 spring onions, sliced finely

  • Handful of flaked almond


- For the spicy chicken thighs, whisk the fish sauce, salt, pepper, garlic, chillies and honey together in a bowl.

- In a separate bowl, pour half the marinade over the chicken thighs.

- Cover and refrigerate for 20 minutes. Keep the rest of the marinade for later..

- For cucumber and almond salad, make a dressing by adding lime juice to the reserved marinade and stir

- Heat up the noodles.

- Drain and rinse the noodles under cold water.

- Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, almonds and the dressing until well combined.

- Remove the chicken thighs from the marinade, shaking off any excess.

- Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through.

- Slice the chicken and place on the salad

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