Tangy Chicken Salad -

Tangy Chicken Salad

Thai cuisine often features fresh salad leaves, together with water chestnuts, herbs and nuts combined with spicy poultry or fish. The chicken is marinated and cooked before being sliced, and the coconut and lime dressing brings the two elements together in perfect harmony.

Ingredients

4 skinned, boneless chicken breasts
2 garlic cloves, crushed
30ml/2 tbsp soy sauce
30ml/2 tbsp vegetable oil
120ml/4fl oz/ ½ cup coconut cream
30ml/2 tbsp fish sauce
Juice of 1 lime
30ml/2 tbsp sugar
115g/4oz water chestnuts, sliced
50g/2oz cashew nuts, roasted
4 shallots, finely sliced
4 kaffir lime leaves, finely sliced
1 stalk lemon grass, finely sliced
5ml/1 tsp finely chopped galangal or fresh root ginger
1 large red chilli, seeded and finely sliced
2 spring onions, finely sliced
10-12 mint leaves, torn
1 lettuce, shredded sprigs of coriander, to garnish
2 red chillies, seeded and sliced, to garnish

Details

Serves: 5

Method

Trim the chicken breasts of any excess fat and put them in a large dish. Sprinkle with the garlic, soy sauce and 15ml/1 tbsp of the oil. Leave to marinate for 1-2 hours.

Grill the chicken for 4-5 minutes on both sides, until cooked.

In a small saucepan, heat the coconut cream, fish sauce, lime juice and sugar. Stir until all of the sugar has dissolved and then remove from the heat.

Cut the cooked chicken into strips and mix with the water chestnuts, cashew nuts, shallots, kaffir lime leaves, lemon grass, galangal, red chilli, spring onions and mint leaves.

Pour the coconut dressing over the chicken mixture and stir well. Spread lettuce over a large serving plate and spoon the chicken Mixture on top. Garnish with sprigs of coriander and sliced red chillies.

Cook’s Tip:- Galangal is member of the ginger family and looks very similar to ginger. If not available from Asian stores, use fresh root ginger instead.

Related food category:

• Main Course Salad