Monday, October 27, 2014

Thai Shredded Chicken Salad

Fresh, spicy and healthy. The perfect warm weather lunch.

Thai Shredded Chicken Salad
Serves 4 – 6

You will need
4 chicken fillets, cooked, cooled and shredded (season with salt & pepper)

For the dressing:
2 small red onions, thinly sliced
2 Thai chillies (or bird’s eye), chopped (remove the seeds if you want it less spicy)
2 – 3 garlic cloves, chopped
2 Tbls palm or castor sugar
4 Tbls fresh lime juice
2 Tbls fish sauce
1 Tbls rice wine vinegar
1 Tbls sesame oil

For the salad:
2 cups purple cabbage, shredded
2 cups Cos lettuce, shredded
1 cup carrot, julienned
½ cup celery, sliced

For the garnish:
½ cup salted roasted peanuts, chopped
Fresh coriander
½ cup spring onion, chopped

How to make it

For the dressing:
Combine all the ingredients and stir well. Allow to marinade for at least 15 minutes until the sugar 
is dissolved and the onions become limp.

To assemble:
Combine all the ingredients on one large flat serving platter, or divide between individual bowls.
Scatter the shredded chicken over the salad leaves.
Layer the marinated onions on top of the chicken and drizzle over the remaining dressing.
Garnish with peanuts, coriander and spring onion.
Serve immediately.

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