• Find me on FaceBook
  • Advertisements

Thai Chicken Salad

Thia_Chicken_Salad 600

Serves 4

3 cups cooked chicken, shredded with your fingers i
nto long strips
or
3 pieces of uncooked
chicken on the bone
2 medium carrots, cut into ribbons with a vegetable
peeler
1 mango or pink grapefruit, peeled and sliced
1 fennel bulb, finely sliced
1 small red onion, finely sliced
1/2 cucumber, finely sliced
2 tbsp chopped fresh mint
2 tbsp chopped fresh basil
2 tbsp chopped fresh coriander
2 baby Cos lettuces, leaves separated (optional)

Dressing:
200ml low-fat coconut milk
5 tbsp sweet chilli sauce
2 tbsp fish sauce
juice of 2 limes

Method:

  • If you don’t have any leftover chicken, simply cook some chicken pieces. Preheat the oven to 200°C. Oil the chicken with sunflower oil or olive oil and season with salt and pepper. Place on a lined baking tray and roast for 20–25 minutes, until cooked through. When cool enough to handle, shred into strips using clean fingers.
  • Mix all the dressing ingredients together and pour a little over the cooked, shredded chicken to allow the flavours to infuse.
  • Mix the carrots, mango or grapefruit, fennel, onion and cucumber with the chicken and drizzle over the rest of the dressing. Just before serving, mix through the fresh herbs.
  • This can be piled into the lettuce leaves and served on its own, or serve with cooked and cooled rice noodles.

The Ish Factor:
Sweet chilli sauce is an indispensable Pantry Pal that you can use in stir-fries, marinades, as a dipping sauce or simply as a condiment. You can make your own using fresh red chillies, vinegar and sugar. I like adding roasted red peppers, as they add sweetness and depth of colour. Keep a bottle of sweet chilli sauce handy for your Thai, Malaysian and Vietnamese-inspired recipes.

Advertisements
%d bloggers like this: