Thai-style chicken salad


Thai-style chicken salad

This has to be one of my favourite discoveries in my culinary challenge thus far: simple, wholesome, delicious and QUICK!

I’ve repeatedly confessed my love for Asian food, it probably stems from my upbringing as my closest friend was Cantonese and his Grandmother used to cook us these wonderful dishes with amazing spices & ingredients and yes, even chicken feet.

As my palate developed I branched out into Chinese, Korean, Japanese and of course, Thai cuisine.

Now this dish is Thai inspired, authentically Thai, but packs a zesty, refreshing punch, light enough to be eaten as a quick lunchtime snack (where I most often serve it).

In order to get this down to a 10-minute meal you need to precook your chicken pieces, I like to use skinless and deboned breasts, 200g is about right for 2 people.

You’ll also need a carrot, 3 spring onions, a gem lettuce, a small red onion, a red chilli, 3 limes, 60g of beansprouts (I like to mix them up), a small ripe mango, a couple springs of mint, coriander, 40g of unsalted peanuts.

In addition you’ll need 1 tbsp of fish sauce, 2 tbsp of soy sauce, 75ml of vegetable oil and olive oil.

Start my pouring your vegetable oil into a small saucepan, placed on a medium heat, keep an eye on it as hot oil can burn/scald badly, preferable put it on a plate furthest away from you, far out of reach of children and pets.

Peel and slice your red onion and carefully adding them to the hot oil, using a fork to gentle separate the slices and leave to fry until golden brown and crispy. Carefully drain the oil and onions through a sieve, discarding the oil when done.

Wash the saucepan and put it back on a low heat, adding the peanuts, jiggle them every few minutes to make sure they don’t catch or burn.

Zest 2 of the limes into a mixing bowl, cut them in half and squeeze in the juice, adding the soy and fish sauce along with it, finishing with a splash of olive oil.

Shred your cooked chicken and add to the bowl, keeping an eye on the peanuts. Once they are done, give them a bash in a pestle and mortar to release some of the flavours.

Halve and deseed your chilli, finely chopping it along with the spring onions. Wash and shred your lettuce, pick the mint and coriander leaves adding them to the bowl along with the beansprouts.

Peel your carrot and then peel in ribbons using your speed peeler. Peel your mango, slicing the mango into thinly sliced pieces, adding them to the salad.

Use your clean hands to toss the salad and plate up, garnishing with the crushed peanuts and crispy onions, using the reserved lime for squeezing over the dish.

posted under 10-Minute Meals
One Comment to

“Thai-style chicken salad”

  1. Avatar March 3rd, 2011 at 8:08 AM Rosemary Says:

    Great salad, perfect for this heat wave. I love dishes which don’t require me to spend hours in a hot kitchen when it’s 40ÂșC in the shade!

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