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Sunday Salad Samplers -Thai Chicken Salad


This week's salad is Jerry's choice. It's a fantastic Thai salad that thrilled our taste buds with a wonderful mix of flavors.

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.


My notes: I did a few substitutions to the recipe to accommodate our particular tastes. Instead of chicken breast, I used chicken thighs. I'm not too fond of cabbage but do like bok choy so that's what I used but I blanched it (don't like raw cabbage). Bird's eye chili peppers are a bit too hot for my taste so I used a serrano pepper. And, at the last minute I felt like adding half a cucumber thinly sliced.

I also added a larger amount of chicken to the salad because my husband is not big on salads and I knew he was going to go more for the chicken than for the greens.

Thanks Jerry for sharing this delicious recipe!

Comments (4)

I agree, it's a fantastic salad. The cucumber is a great idea, so is the bok choy.

Kathy (Trekcapri):

Hi Maria, your salad looks delicious. It's fun to see how everyone adds changes according to personal tastes. And then all the salads looks so good from everyone!

Thanks for sharing. Have a great day!


At least your husband ate the chicken part, mine decided neither chicken or salad was of interest to him, but I knew that was likely to happen. More for me this week.


Great salad, wasn't it? The cucumber was a great idea - I will try that next time.

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