« PhotoHunt: Painted | Main | Corte Sant' Andrea »

Sunday Salads: Thai Chicken Salad

samplersThis recipe came from Jerry who has an excellent blog, Jerry's Thoughts, Musings, and Rants.

What a great salad with tons of flavor and spice! I followed Jerry's advice and roasted the chicken and made the dressing on one night, then put the whole thing together the next night. Delicious and healthy!

I pretty much followed the recipe exactly except that I added some mixed greens from my garden to a small head of Napa cabbage. I'm growing some Thai basil so I threw that in too along with the mint and cilantro. I didn't have bird's eye chilies so I used some chili-garlic sauce - it was pretty spicy. :)

Recipe is below. Thanks Jerry!

Other Sunday Salad Sampler participants can be found here. Next up is Tuna Salad Nicoise.

005

Jerry wrote:

We first had this a few months ago at one of the cooking classes that we attend. I've modified the recipe a bit - i.e. added the chopped, roasted nuts as the garnish etc.

It is really two separate components - the chicken and the vegetable base. Each has its own dressing.

We loved this salad - it was fresh tasting and had a wonderful mix of flavours and textures which is so characteristic of Thai cooking. I doubt that it is 'authentic' Thai . . . but it is tasty!

It looks like a lot of ingredients but it comes together quite nicely. When I make it I cook the chicken the night before - so it can cool before I shred it, and make the dressing for the vegetables as well. Then the next day the salad itself comes together nicely.

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.

Share |

Comments (3)

Looks great. I bet it would be amazing with thai basil! I wish that I had thought of that.

Kathy (Trekcapri):

Hi Annie, yum! That looks so good. I love your presentation with the little tiny tomatoes.

Looks like a great recipe from Jerry! Thanks for sharing your photo. Have a great Monday.

Marcia:

If I had actually seen the note about roasting chicken and making dressing the night before . . .I did spread it out over most of an afternoon.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on May 17, 2009 10:31 AM.

The previous post in this blog was PhotoHunt: Painted.

The next post in this blog is Corte Sant' Andrea.

Many more can be found on the main index page or by looking through the archives.

Archives

Powered by
Movable Type 3.33
© 2007 -2014 Slow Travel

Technorati

Technorati search

» Blogs that link here