Recently I had been experimenting with Thai food again like pad thai, tom yum soup and this very appetising salad which I had it on its own as a light brunch. The aromatic and pungent smell of the ginger was balanced out by the sweet, salty, sour and spicy flavours of the other components in the dressing and really made this salad so much more exciting and uplifting despite its ordinary ingredients. The nutty flavour of the ground peanuts and the aroma from the coriander leaves were very distinct too. I’m so loving it! Bon appetit!
Thai Chicken Salad Recipe
Ingredients (serves 2-3)
300g cooked chicken breast, shredded
1 large carrot, shredded
1 large cucumber, shredded
1 small lettuce, shredded (I use chinese lettuce)
1 red onion, sliced
handful of coarsely ground peanuts
handful of coriander leaves
Dressing: (combine in a bowl)
2 tbsp fish sauce
2 tbsp sweet chilli sauce
1 tbsp white rice vinegar
1/2 tbsp grated ginger
juice from 1 big lime
Instructions
1. Combine all the ingredients for the salad in a large mixing bowl and toss thoroughly with the dressing.
2. Chill in fridge for at least an hour for flavours to marry before serving.
(Recipe adapted from Woman & Home.)