Monday, October 5, 2015

Thai Chicken Salad

This is a great kiwi version of Thai for those who only just like Thai (like me).

Chicken marinade

1/4 C oil
1 Tb rice vinegar
1/4 C sugar
1 clove garlic, minced
Fresh coriander leaves chopped
1 lime, juiced
salt and pepper
4 boneless, skinless chicken breasts sliced into pieces
Leave for as long as 4 hours. I only had time for about 1 hour. And the chicken was super tender.

The Salad Dressing

1/4 C rice vinegar
1/4 C sweet thai chili sauce (although I am a sooky and I only added 1/2 this so adjust to your taste)
1 tsp sesame oil
1/4 tsp sugar
Salt and pepper


Red cabbage sliced finely
Celery sliced finely
Grated carrot
More coriander leaves chopped
Cucumber chopped into small pieces
Capsicum sliced thinly then cut into small pieces
Mango chopped ( I used tinned because its out of season)
Spring onion sliced thickly
Snow pea shoots

Dress the salad with the salad dressing and put onto serving plates

Cook the chicken in a hot frying pan

Leave to cool slightly

Slice and place on top of salad

Drizzle with peanut sauce (I used de Siam Peanut and Coconut Satay Sauce)

You can make your own peanut sauce just google recipes, I split the last one I made and wasted my last bit of peanut butter. Let me know in the comments below if you have a fail proof delicous not too thick peanut sauce please and thank you.

You can also add cashews or peanuts, crispy fried noodles and a wedge of lime

You can also add thai basil and/or mint leaves to the salad too.

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