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Thai Chicken Salad

20 mins Cook
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Thai chicken salad

And this one is no exception. It’s a chilli-lime Thai dressing that has that South East Asian signature sweet-salty-tangy balance with a bit buzz of heat from chilli.

Ramsha Baig

Get your taste buds dancing with this brilliant Thai chicken Salad! The zesty Thai chilli lime dressing with the signature South East Asian balance of sweet-bitter-savoury and a bit heat from chilli will make any salad interesting!

A Thai Chicken Salad with many Flavours

Wow! this is approximately as a ways as you may get from bland, dull salads. I’m a huge fan of Asian salads because they may be usually a good deal lighter and fresher than many Western ones, and the dressings % a top notch flavour punch.

I realize it looks sincerely spicy as it’s red. however absolutely, it’s no longer that spicy due to the fact I make this the usage of a shop bought Chilli Garlic Sauce. You gained’t find me eating this by the spoonful but honestly, it’s not that spicy, it appears more risky than it’s far in truth. move on, have a flavor check! 1 teaspoon of this doesn’t actually have the same quantity of spiciness as 1 Thai or Birds Eye Chilli.

Chilli Garlic Sauce is a top notch trick for thickening dressings / sauces within the same manner mustard does in Western dressings, as well as including spiciness / garlic + a few tang because it’s no longer just made with garlic and chilli. It’s pretty common these days, offered at all of the supermarkets right here in Australia inside the Asian section. but don’t worry if you may’t find it, I’ve furnished masses of alternatives within the recipe (Sriracha, hot sauce (even Frank’s), clean chillies, chilli paste, sambal oelak – masses of alternatives!).

Ah sure, I nearly forgot. The spice-adverse may be alarmed to look but greater chillies in the photo above – the finely sliced red chillies.

but fear now not! firstly, they are large purple chillies that actually aren’t that spicy at all. Rule of thumb is: the bigger the chilli, the less highly spiced they’re, the smaller they’re, the spicier they are.

Secondly, sure the finely julienned pink chillies add a hint greater heat into this salad and it appears pretty, but it’s not a deal breaker simply to go away them out. I frequently do (particularly because i can’t be bothered with the greater reducing motion!)

I actually could not classify this salad as truely highly spiced. The dressing is warm in preference to spicy and that i barely be aware the clean chilli tossed via the salad. If this turned into on a eating place menu that had a spiciness indicator within the shape of chilli icons, with 1 chilli being moderate and 3 chillies being “blow your head off” spicy, this will be a 1 chilli dish.

You gained’t be wiping sweat beads off your brow and guzzling ice water / beer, cursing me silently (or out loud).

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Thai Chicken Salad

Thai Chicken Salad

ramsha
Get your taste buds dancing with this brilliant Thai chicken Salad! The zesty Thai chilli lime dressing with the signature South East Asian balance of sweet-bitter-savoury and a bit heat from chilli will make any salad interesting!
prep time
15 mins
cooking time
20 mins
servings
2
total time
35 mins

Equipment

Ingredients

  • 180 - 220 g / 6 -7oz chicken breast

  • SALAD:

  • 150 g / 5 oz mixed lettuce leaves (or other of choice)

  • 1 cup cherry or grape tomatoes , halved

  • 1 small cucumber , sliced

  • 2 red cabbage leaves

  • black olives (accordingly)

  • 1/4 red onion , finely sliced

  • 1/2 large red chilli , deseeded and very finely sliced (Note 1)

  • 1/2 cup roasted cashews , unsalted preferred

  • 1/4 cup coriander / cilantro leaves

  • THAI CHILLI LIME DRESSING:

  • 1 tbsp finely chopped coriander/cilantro stems (see video)

  • 1 1/2 tsp Chilli Garlic Sauce (Note 2)

  • 1 small garlic , chopped

  • 1 1/2 tbsp fresh lime juice (or rice vinegar)

  • 2 tsp fish sauce (Note 3)

  • 1 tbsp canola oil (or vegetable, grape seed or other neutral oil)

  • 1 1/2 tsp sugar (any, I use white)

Instructions

1

Chicken

Take the chicken out of the fridge 30 minutes before cooking. Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). Remove chicken from water and shred, then cool.
2

Dressing

Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice.
3

Salad

Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.

Notes

Large Chilli: The larger the chilli, the less spicy it is. I use Cayenne peppers which are common here in Australia, they are about 12 cm / 5" long. They are not that spicy once sliced thinly and dispersed throughout the salad. It's more for colour and a bit of heat, so you can leave it out if you're concerned. Watch the video to see how I deseed it with a spoon and finely slice it. 2. Chilli Garlic Sauce is a terrific sauce sold in jars that is now widely available in supermarkets here in Australia (Woolies, Coles etc). It's made with chilli, garlic, vinegar and some seasonings so you get lots of extra flavour layers by using it in a dressing, plus it thickens the sauce like mustard does in Western dressings. Can be substituted with: sriracha, any hot sauce, crushed chilli in a jar, sambal oelak or other chilli pastes. Because the spiciness differs, start with a conservative amount and adjust to taste. 3. Fish Sauce: This can be substituted with soy sauce if you really insist - or need to. It's not quite the same because fish sauce has more complex flavours than soy sauce. 4. Chicken Poaching: This is a foolproof way to poach chicken, guaranteed to come out juicy every time and it is scientifically impossible to overcook the breast. The chicken can stay in the water for 45 minutes and it will still be the same as it was at 20 minutes. If your breast is larger than 220g/7oz, boil for 2 minutes before taking it off the stove, then leave for 20 minutes. Read more about this method in this recipe: Foolproof Poached Chicken Breast. 5. DRESSING: You should not be able to taste any of the ingredients individually. Too sour, add more sugar and oil. Too sweet, add more lime and/or fish sauce. Too fish-saucy, add more lime, oil and sugar. 6. SPICINESS: This salad looks spicier than it is because of that gorgeous fiery red colour of the dressing! But actually, it's fairly mild. The dressing has a warm tingle rather than the bite of spiciness, and the chilli in the salad is sliced very finely and it's not a spicy chilli (see Note 1). Feel free to adjust the spiciness to your taste - just add the chilli gradually into the dressing. 7. Nutrition per serving, assuming 2 servings. 148 calories is attributable to the cashews, so there's an opportunity to cut down on calories here (but note the cashews make this salad extra special!!).
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