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Tangy Thai chicken salad
Tangy Thai chicken salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Transport your taste buds to Thailand with this zesty Thai chicken salad - perfect for any weeknight dinner!
Ingredients:
  • 60ml coconut milk
  • 48.80 gm fish sauce
  • 40.00 ml grated palm sugar*
  • 500g Free Range Chicken Thigh, trimmed
  • 11.00 gm sweet chilli sauce
  • 21.00 gm lime juice
  • 4 makrut lime leaves, centre vein removed, finely sliced
  • 150g baby Asian salad leaves
  • 82.50 ml canned water chestnuts*, sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced on the diagonal
  • 1 tsp finely chopped galangal*
  • 1 red chilli, seeds removed, finely sliced
  • 82.50 ml fresh mint leaves, plus extra to garnish
  • 82.50 ml coriander leaves, plus extra to garnish
  • 50g roasted peanuts, roughly chopped
Instructions:
  • Combine coconut milk, fish sauce, and palm sugar in a saucepan over low heat, stirring until sugar dissolves. Increase heat to bring to a boil. Add chicken, cover, and simmer for 10 minutes until cooked. Remove from heat, let chicken cool, then separate chicken and reserve the liquid.
  • Prepare the dressing by combining chili sauce, lime juice, and makrut lime with the poaching liquid. Mix well. Shred the chicken and toss it in a bowl with salad leaves, water chestnuts, onions, galangal, chili, and herbs. Divide the mixture between plates, garnish with peanuts and additional herbs, then drizzle with the dressing.

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