Thai (Chicken) Salad

I first served this Thai Chicken Salad to my ladies mentoring group in the summer and they loved it. It is the fresh and simple salad dressing ingredients that lifts this salad to become extraordinary . And the ingredients are familiar in case you have any fussy eaters.  The peanuts are essential in my opinion for crunch and depth of flavour. It’s a shame you can’t see all the ingredients in the photo but it is pretty as well as delicious.

 

SALAD INGREDIENTS

 CARROTS  3 large

CUCUMBER 1 large

WHITE CABBAGE  1/2, shredded

LIL’ GEM LETTUCE  2 , shredded

RED ONION  1/2 or salad onion

 COOKED CHICKEN BREASTS  3 (optional)

PEANUTS  100 gms., toasted

FRESH CORIANDER  1 large handful chopped 

 This makes quite a large salad which will serve 3-4

DRESSING

2T. each:

FISH SAUCE

SWEET CHILLI SAUCE

RICE VINEGAR or White Wine Vinegar

2t. GRATED GINGER

JUICE OF 1 LIME

LIME WEDGES TO SERVE

 

METHOD

USING a veg. peeler make long ribbons of carrots and cucumber.

TOSS with the cabbage and lettuce , onion and chicken.

MIX all dressing ingredients together and pour over the salad.

MIX through most of the peanuts.

SERVE the salad with the remaining nuts and the chopped Coriander scattered over the top.

SERVE with lime wedges for an extra citrus hit.

ENJOY

P.S. Remember T.= tablespoon and t.= teaspoon