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Thai Chicken Salad Image

Thai Chicken Salad

Exeter Food Festival

Peter Gorton's Thai Chicken Salad

When I was working in Bangkok, I would eat this salad a couple of times a week it is  definitely one of my favourite salads, full of fresh flavours.

 

Ingredients - Serves 4

4 x chicken breasts (with skin on) or pre-cooked turkey, beef, goose leftovers

Half a cucumber – seed and cut into slices

2 fresh chilies - seeded and cut into fine strips

6 small shallots sliced thinly

I large tablespoon of ginger finely chopped

2 cloves of garlic finely chopped

55g chopped coriander

50ml lime juice

3 tablespoons fish sauce

2 tablespoons sugar

½ tablespoon salt

3 tablespoons grapeseed oil

55g chopped roasted peanuts/optional

Iceberg lettuce or baby gem

Bunch of Spring onions, chopped finely


Method

Add the chicken breasts to a saucepan of boiling water then reduce the heat and simmer for 8 minutes. Take off the heat and let chicken rest in the cooking water for 20 minutes. Remove the chicken and discard the skin. With your hands pull the meat apart in shreds, about 1.5 inches long, set aside.

Deseed the cucumber, cut into slices and add to the chicken. In another bowl add the chilies, shallots, ginger and garlic, toss with lime juice, grapeseed oil,  fish sauce and other ingredients then add to the chicken and cucumber and mix thoroughly, stir in the coriander. Place on top of crisp iceberg lettuce, sprinkle with chopped peanuts and serve. 


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