Thai Chicken Salad with Witlof

Serves: 12
Preparation Time: 15
Cooking Time: 20


  • 1 tbsp oil
  • 2 cloves garlic, crushed
  • 1 tsp finely chopped ginger
  • 2 stalks lemongrass, white part only, finely chopped (optional)
  • 500g chicken mince
  • 250ml (1 cup) Campbell’s Real Stock – Chicken
  • Juice of 2 limes
  • 2 tbsp brown sugar
  • 2 tbsp finely chopped basil
  • 2 tbsp finely chopped fresh coriander leaves
  • 2 spring onions, sliced
  • 4 witlof, separated into individual leaves, washed. Use iceberg lettuce leaves if you can’t find witlof.


  1. Add oil to a medium sized frying pan over medium heat. Add ginger, garlic and lemongrass and cook for 1-2 minutes or until fragrant.

  2. Increase heat to medium- high. Add the chicken mince and stir fry for 3 minutes or until chicken is browned.

  3. In a small bowl combine Campbell’s Real Stock, lime juice and brown sugar. Add to chicken mixture and cook, uncovered, over a medium high heat for 10 minutes or until Campbell’s Real stock has been absorbed.

  4. Stir in basil, coriander and spring onions until evenly combined. Place spoonfuls into individual witlof leaves and serve.


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