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Thai Chicken Salad


This recipe was from Jerry at http://jdeq.typepad.com/ , and it was another winner in my house. It's one of those great recipes that's both delicious and healthy! The chicken mixture would be a great sandwich filling. I made some changes to the recipe--I used a bag of shredded coleslaw mix, used Stevia instead of sugar, didn't use the green beans, and cut down on the fish sauce to bring the sodium level down. To save more time, you could use a roasted deli chicken.

Here's Jerry's recipe:

Thai Chicken Salad

For the chicken:

4 roasted chicken breasts
½ tsp chopped galangal (can substitute with ginger)
Juice of two limes
1 ½ tsp minced bird’s eye chilies (or 1 tsp chili paste such as sambel oelek)
2 shallots, minced
2 garlic cloves, minced
2 kaffir lime laves – centre rib removed, cut in a chiffonade
¾ tsp fish sauce

Shred the chicken breast.
Mix all of the dressing ingredients.
Toss the shredded chicken with the dressing. Adjust the seasonings – there should be a balance of hot, sour, and salt. To adjust seasonings in Thai food follow these rough guidelines . . . if it is too sweet add more fish sauce . . . too salty add more sugar . . . not tangy enough - add more lime juice . . . not hot enough - add more chili or some sambel oelek

For the salad base:

2 T fish sauce
2 T palm sugar – (can substitute with regular or brown sugar)
¼ cup lime juice
4 garlic cloves, minced
4 bird’s eye chilies, minced
1 bunch watercress, trimmed
8 Napa cabbage leaves cut in a chiffonade
16 cherry tomatoes cut in half
1 cup blanched green beans, cut into 1-inch lengths
½ bunch cilantro, leaves trimmed and coarsely chopped
½ bunch mint, leaves trimmed and cut in a chiffonade

½ cup roasted peanuts (non-salted) or cashews, chopped

Mix the fish sauce through to chilies in a jar. Stir/shake well to dissolve sugar. Taste for seasonings). Store it in the refrigerator overnight so the flavours come together.
Mix together the watercress through mint in a large bowl.
Toss with dressing.

To serve:
Divide the vegetable mixture amongst 4 plates.
Add the chicken on top of the vegetable mixture.
Sprinkle with chopped, roasted nuts. You can also add some cilantro to garnish.

Comments (4)

Looks great! I can't wait to make the salad this afternoon.

Nice presentation of a tasty salad. I'll be making it again soon.

Looks good - I hadn't thought of the sodium in the fish sauce. My eyes almost popped out of my head when I saw . . . I won't tell Paul or he would have a fit! LOL


I hadn't thought about the sodium either, guess I'm glad I don't have a problem or use fish sauce very often.

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