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Zingy Thai Chicken Salad November 25, 2013Cook0 Comments

This is a lovely salad, using pre-cooked chicken, left over from Mum’s roast! Have this in your lunch box instead of a boring sandwich! This recipe introduces you to flavours from the East to get your taste buds working! You can eat this with cold rice as well.

SERVES: 4                            PREPARATION TIME: 20 mins

thai-chicken-salad

Ingredients:

  • 500 grams/ 1lb of cooked chicken, shredded or cut into small cubes
  • 1 Chinese leaf cabbage
  • 1 and half cups of carrots, julienned (thin sticks)
  • Large handful of coriander, chopped
  • Half a cup of salad (green) onions, chopped
  • Half a cup of unsalted peanuts, chopped
  • 2 large garlic cloves, peeled and finely chopped
  • 2 small red chillies, chopped finely (you can leave these out if you do not like chillies)
  • 2 tbsp of low salt soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp lime juice, freshly squeezed
  • 1 tbsp peanut oil (if not available, use sesame oil)
  • Thinly sliced flesh from one mango or papaya
  • Lettuce leaves to garnish the plate

Method:

1

Prepare all your salad vegetables using your chopping board, and the dressing separately. The best way to shred the cabbage is by rolling up each leaf and finely slicing downwards. Peel the carrots and slice them julienne (very thin sticks) style, either by hand or with a julienne cutter if you have one.

2

Dice the salad onions, chop the chilli finely, followed by the coriander. Chop the peanuts and place in a separate bowl. Once all your salad vegetables are prepared, put into a large bowl and set aside. Take the mango or papaya, and slice as thinly as you can, removing the skin.

3

For the salad dressing, combine the peanut or sesame oil, the chillies, the soy and the chopped garlic together. Slice your limes and squeeze all of the juice into the mixture, along with the brown sugar. Adjust and season to taste. You can add more of any of the ingredients depending how spicy or sweet you want it. Stir thoroughly and quickly, trying to get the sugar mixed in well.

4

Pour the dressing over the salad and mix well. Add the chicken and mix thoroughly.

5

Prepare your serving platter by surrounding the outside edge with lettuce leaves. Pour the chicken salad into the centre of the platter; add the mango/papaya to the top, followed by the chopped peanuts.

Download our printable version here

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With love from Teach This

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