My Thai sister-in-law is a fantastic cook but I do know there is a lot of work that goes into preparing the ingredients for Thai dishes, which then can be cooked in under 5 minutes in a hot wok. A luxury she didn’t have growing up was a food processor and the new Russell Hobbs Performance Food Processor will be great for all of her recipes as they require so much, slicing, dicing, shredding and mixing.

One of my all time favourite dishes is a Thai chopped chicken salad. Its packs a punch in the flavour department but also impresses the palette texturally. Most of all I love that I can make 90% of the recipe in my Performance food processor without having to wash anything up between steps. Then I just rinse and pop it all the dishwasher.


Thai chopped chicken salad 2


This recipe is for 4-6 people but you could easily make a big bowl of this for a spring time BBQ for 30ppl and it wouldn’t take much time. If I had to guess I would say having a machine doing the hard jobs probably halves the time to make this recipe and even more so the bigger the quantity you make. In a professional kitchen its all about efficiency and planning, and The Performance Food Processor ticks both those boxes for me.


Sammy’s Thai Chicken chopped salad


For the dressing:

  • 2 cloves garlic
  • 2 bird eyes chillies
  • 2 tbsp soy sauce
  • 8 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 tbsp light olive oil
  • ¼ cup peanut butter
  • ¼ cup water
  • pinch of white pepper

For the salad:

  • 2 free range chicken breasts, poached and shredded
  • 1 small head of cabbage, cored and cut into quaters
  • 1 large carrot, peeled
  • 1 green papaya, peeled and deseeded
  • ½ bunch fresh coriander, washed
  • ½ bunch spring onions
  • 2 stalks of celery

For the garnish

  • ½ cup chopped peanuts
  • ½ cup crispy shallots
  • 1 lime cut into wedges



  1. First attach the dicing disc to your performance food processor. Turn onto seed 1 and feed through celery, coriander, and spring onions. Remove and place diced items into a bowl.
  2. Next place the slicing disc into your performance food processor. Set thickness to two clicks higher then the thinnest setting. About 2mm thick. Turn on to seep 1 and feed through cabbage. Remove cabbage and place into a second bowl
  3. Next place in large shredding disk, turn on to speed 1 and feed through carrot. Next flip the disc to a fine shred and feed through the green papaya. Place carrot and papaya into the second bowl with cabbage.
  4. For the dressing place all ingredients into the small bowl and blade attachments. Mix on speed 2 for 30 seconds. Adjust seasoning to taste.
  5. Combine all ingredients for the salad and dressing together into one bowl. Gently toss with your hands to evenly incorporate all the dressing.
  6. Serve on a plate with a garnish of peanuts, crispy shallots and a wedge of lime.