Thai-style Crisp Chicken Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
- For Curry Paste
- 2 chili peppers (rinsed; trimmed and chopped)
- 1 shallot (peeled and diced)
- 1 tsp freshly grated ginger
- 1 tsp Shrimp paste
- For Salad
- 3 cups boneless, skinless Chicken breasts (cut into strips)
- 1 tsp finely grated Lemongrass
- 1 Tbsp olive oil
- 1 medium sweet onion (peeled and chopped)
- 2 Tomatoes (rinsed; trimmed and cut into wedges)
- 1 small, sweet, red pepper (rinsed; trimmed and sliced into thin strips)
- 1 handful fresh mint (chopped)
- 1 handful cilantro (rinsed and roughly chopped)
- 1 small Red onion (peeled and sliced)
- 4 Radish (washed; trimmed and sliced)
- 5 cups mixed salad (rinsed and shaken dry)
- 1 Tbsp brown sugar
- 2 Tbsps Fish sauce
- 2 Tbsps fresh Lime juice
Preparation steps
1.
Place the curry paste ingredients in the bowl of a food processor and pulse until a paste forms.
2.
Combine the curry paste, chicken and lemongrass; coating the chicken well.
3.
Heat the oil in a wok or frying pan and browning the chicken on all sides until cooked through. Remove the chicken and set aside.
4.
Add the onion to the wok and cook for 2 to 3 minutes, then add the chicken and cook gently for 5 minutes. Remove from heat and cool slightly.
5.
Arrange the vegetables, herbs and salad greens in a large bowl. Add chicken and gently toss.
6.
Heat the sugar, fish sauce and lime juice in the wok. Drizzle dressing over the salad and toss to coat. Serve.
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