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Thai chicken salad
Thai chicken salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Impressive Thai chicken salad perfect for entertaining.
Ingredients:
  • 175g thin rice noodles
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 200g snow peas or green beans
  • 4 spring onions, shredded
  • 250g punnet cherry tomatoes, halved
  • 500.00 ml Thai basil leaves
  • 500.00 ml mint leaves
  • 1 barbecued chicken, skin and bones discarded, meat shredded
  • Juice of 2 limes
  • 40.00 ml grated palm sugar (see note)
  • 100ml fish sauce
  • 2 long red chillies, finely chopped
  • 40.00 ml chopped peanuts
Instructions:
  • Soak the rice noodles in boiling water for 4 minutes until soft, then drain and cool in cold water before transferring to a large bowl. Blanch the asparagus and snow peas in boiling water for 2 minutes until tender.
  • 1. Drain the noodles and rinse them in cold water. Place them in the bowl along with spring onions, cherry tomatoes, herbs, and chicken. In a separate bowl, mix lime juice and sugar until the sugar dissolves. Add fish sauce and chili, then pour this dressing over the salad. Toss everything together, sprinkle with chopped peanuts, and serve.

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