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Thai Kitchen Recipes

Thai Cobb Salad

A new and delightful twist on the famous salad. Perfect with leftover grilled or roasted chicken.

  • Prep Time:20 minutes
  • Level of Difficulty:easy


1 pkg  Thai Kitchen® Thin Rice Noodles

2 boneless skinless chicken breast halves, cooked and cut into 1/2-inch (1.25 cm)pieces

10 cherry tomatoes, quartered

1/2 bunch basil, coarsely chopped

1/2 bunch cilantro, coarsely chopped

1 jar (227 mL) Thai Kitchen® Peanut Satay Sauce

1 head Boston lettuce, separated into leaves

1/4 cup (50 mL) chopped peanuts


BRING large pot of water to boil on high heat. Break the noodles into small pieces and add them to the pot. Boil 2 minutes or until noodles are tender but firm, stirring frequently to prevent clumping. Rinse under cold water. Drain well.

PLACE chicken, noodles, tomatoes, basil and cilantro in large bowl; toss well. Add Peanut Satay Sauce; toss to coat.

DIVIDE lettuce among 4 plates. Top with chicken mixture. Sprinkle with chopped peanuts and additional chopped cilantro, if desired.

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