Thai Chicken Salad

Name: Thai Chicken Salad
Total time: 35 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 180 - 220 g / 6 -7oz chicken breast; 150 g / 5 oz mixed lettuce leaves ((or other of choice)); 1 cup cherry or grape tomatoes (, halved); 1 small cucumber (, sliced); 1/4 red onion (, finely sliced); 1/2 large red chilli (, deseeded and very finely sliced (Note 1)); 1/2 cup roasted cashews (, unsalted preferred); 1/4 cup coriander / cilantro leaves; 1 tbsp finely chopped coriander/cilantro stems ((see video)); 1 1/2 tsp Chilli Garlic Sauce ((Note 2)); 1 small garlic (, minced); 1 1/2 tbsp fresh lime juice (or rice vinegar); 2 tsp fish sauce ((Note 3)); 1 tbsp canola oil ((or vegetable, grapeseed or other neutral oil)); 1 1/2 tsp sugar ((any, I use white))

Recipe VIDEO above. A chicken salad with a fantastic Thai chilli lime dressing with a great tangy-sweet-salty-spicy balance that South East Asian food is known for. Using Chilli Garlic Sauce is a great way to thicken dressing as well as adding more layers of flavour. Serves 2 as a main, 4 as a si...

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

2 servings

180 - 220 g / 6 -7oz chicken breast
150 g / 5 oz mixed lettuce leaves ((or other of choice))
1 cup cherry or grape tomatoes (, halved)
1 small cucumber (, sliced)
1/4 red onion (, finely sliced)
1/2 large red chilli (, deseeded and very finely sliced (Note 1))
1/2 cup roasted cashews (, unsalted preferred)
1/4 cup coriander / cilantro leaves
1 tbsp finely chopped coriander/cilantro stems ((see video))
1 1/2 tsp Chilli Garlic Sauce ((Note 2))
1 small garlic (, minced)
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce ((Note 3))
1 tbsp canola oil ((or vegetable, grapeseed or other neutral oil))
1 1/2 tsp sugar ((any, I use white))

Steps

Take the chicken out of the fridge 30 minutes before cooking.
Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
Remove chicken from water and shred, then cool.
Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.