Cooked - Thai Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Chicken Salad

2.0

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)

½ bell pepper (, deseeded and very finely sliced (Note 1))

½ cup roasted cashews (, unsalted preferred)

¼ cup coriander / cilantro leaves

½ cup mandarin oranges

½ cup chow mein crunchies

1 ½ tsp Chilli Garlic Sauce ((Note 2))

1 small garlic (, minced)

1 ½ 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 ½ tsp sugar ((any, I use white))

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 89 weeks ago

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