Salad with fresh pea pods, fried coconut chicken balls and pineapple served on a black plate with golden cutlery

Thai Chicken Salad

2530 Min

Do you fancy an exotic, summery salad? Then we have just the thing for you: our Thai chicken salad with sweet pineapple, crunchy mangetout and aromatic coconut and chicken balls.

Ingredients 3 Portions

  • 0.5 pcs.Pineapple, ripe
  • 2 pcs.Small chili peppers, fresh
  • 200 gBean sprouts
  • 100 gMangetout
  • 250 gMinced chicken
  • Coconut flakes
  • 4 tbsp.Soy sauce
  • 2 tbsp.Lemon juice
  • 1 tbsp.Sesame oil
  • 2 tbsp.Mango Herbs Fruity


  1. 1

    Peel and dice the pineapple. Cut the chili peppers into fine strips. Quickly toss bean sprouts and mangetout in a pan, ensuring that they remain crunchy. Season with salt and pepper to taste.

  2. 2

    Now mix the bean sprouts and mange tout with the chili and pineapple.

  3. 3

    To make the dressing, combine soy sauce, lemon juice and Kotányi Mango Herbs Fruity and dress the salad.

  4. 4

    Shape the minced chicken together with salt, pepper, 1 tablespoon of soy sauce, a little lemon juice and 1 teaspoon of Spice up my Salad Mango Herbs Fruity into little balls and roll in coconut flakes.


    Also tastes good with pork mince!

  5. 5

    Then fry in hot vegetable oil until the little balls turn golden brown. Dab with a paper towel before serving.

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