This is a recipe from Jerry. In his words,
"Those of you who made the soups will be able to use up some of those 'asian sauces' with this recipe. We first had this a few months ago at one of the cooking classes that we attend. I've modifed the recipe a bit - i.e. added the chopped, roasted nuts as the garnish {I apparently missed the word chopped}.
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 of textures which so characteristic of Thai cooking. I doubt 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
The ingredients pose for a picture, minus the chicken, which was roasting. I was indeed able to use some of those 'asian sauces', and even found cilantro and mint growing nicely in the garden.
For the chicken:
4 roasted chicken breasts
1/2 tsp chopped galangal (can substitute ginger)
Juice of two limes
1 and 1/2 tsp minced bird's eye chilies (or 1 tsp chili paste such as sambal oelak)
2 shallots, minced
2 garlic cloves, minced
2 kaffir lime leaves, center rib removed, cut in a chiffonade (I used baby lime leaves from our tree)
3/4 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 . . . toosalty add more sugar . . .not tangy enough - add more lime juice . . . not hot enough - add more chili or more sambal oelak.
For the salad base:
2 Tblsp fish sauce
2 Tblsp palm sugar - (can substitute with regular or brown sugar)
1/4 cup lime juice
4 garlic cloves minced
1 bunch watercress, trimmed
8 Napa cabbage leaves cut in a chiffonade
16 cherry tomatoes cut in half
1 cup blanced green beans, cut into 1 inch lengths {I used snow peas, uncut)
1/2 bunch mint, leaves trimmed and cut in a chiffonade
1/2 cup roasted peanuts or cashews, chopped {I used whole cashews}.
Mix the fish sauce through to chilies in a jar. Stir/shake well to dissolve sugar. Taste for seasonings). Store 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 cilantro to garnish.
I have leftover chicken, and enough greens to toss another salad, or taking a hint from someone, this chicken and greens would be good in a pita for lunch.
Thank, Jerry (but I still have some 'asian sauces', any more ideas?).
Comments (7)
The salad looks delicious - I like the addition of snow peas instead of the green beans. I will have to remember that.
I notice that you used pre-peeled garilc (from Trader Joes, where else? LOL) - how does the taste compare to the stuff that one peels? I've seen pre-peeled garlic and steered away. I do hate peeling it though . . .
Posted by Jerry | May 17, 2009 6:38 AM
Posted on May 17, 2009 06:38
Great tutorial, Marcia. My kitchen looked like a tornado had hit. So I stuck just to a tight shot of the finished product!
Posted by Deborah | May 17, 2009 7:34 AM
Posted on May 17, 2009 07:34
Lovely presentation Marcia. I am drooling over the pictures. This looks like a great summer dish.
Posted by Barb Cabot | May 17, 2009 7:44 AM
Posted on May 17, 2009 07:44
Your salad looks wonderful, and a great photo too.
Posted by Cindy Ruth | May 17, 2009 10:43 AM
Posted on May 17, 2009 10:43
Wonderful photos. My salad (coming up in July, I think) is also from Thailand so save those Asian sauces!
Posted by María I. | May 17, 2009 2:06 PM
Posted on May 17, 2009 14:06
It WAS good, wasn't it!
Great photos of your preparations.
Posted by nancyhol | May 17, 2009 3:11 PM
Posted on May 17, 2009 15:11
I really enjoyed this one.
The good thing about the Asian sauces is that they seem to keep forever in the fridge, LOL.
Posted by Annie | May 18, 2009 5:41 AM
Posted on May 18, 2009 05:41