Spicy chicken salad: Difference between revisions
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'''<span class="reviewTitle">A fantastic salad</span>''' | '''<span class="reviewTitle">A fantastic salad</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">The cashews made it feel luxurious.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
<span class="reviewDesc">The cashews made it feel luxurious.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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|TotalCalories = 4476 | |TotalCalories = 4476 | ||
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| 2 tablespoons [[Nam pla|nam pla]] | | 2 tablespoons [[Nam pla|nam pla]] | ||
| 2 tablespoons [[Lime juice|lime juice]] | | 2 tablespoons [[Lime juice|lime juice]] | ||
| 2 | | 2 tablespoons [[Jaggery|jaggery]] or [[Brown sugar|brown sugar]] | ||
}} | }} | ||
'''garnish''' | '''garnish''' | ||
Revision as of 18:19, 18 December 2021
Random recipe review
A fantastic salad
5/5
The cashews made it feel luxurious.
| Spicy chicken salad | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1119 |
| Ready in: | 3 hours, 45 minutes |
| Prep. time: | 3 hours, 30 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 7th June 2014 |
This recipe needs advance preparation!
A hot and spicy chicken salad with loads of flavours. This would last 2 people a couple of days if you keep the dressing and spices in a airtight containers and only cut the vegetables up when ready to use them.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 chicken breast fillets cut into thin slices
- 1 tablespoon of olive oil to fry the chicken pieces
- 4 garlic cloves, peeled and crushed
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
salad items
- ½ cup of cashew nuts, dry-roasted and crushed
- 4 shallots, peeled and very thinly sliced
- 10 whole baby sweetcorn cobs, thinly sliced
- 1 stalk of lemongrass very thinly sliced
- 3 spring onions, sliced
- 1 teaspoon fresh galangal, peeled and chopped
- 2 fresh red chillies, deseeded and sliced
- 1 Iceberg lettuce, sliced
dressing
- 220 ml (1/2 cup) coconut milk
- 2 tablespoons nam pla
- 2 tablespoons lime juice
- 2 tablespoons jaggery or brown sugar
garnish
- 8 Mint leaves, chopped
- 1 red chilli, deseeded and chopped into slices
- Small bunch of coriander leaves, chopped
Mise en place
- Mix the marinade ingredients in a lock and lock box, shake well and marinate for 2 to 3 hours in a cool place
Method
- Add the olive oil to a wok and stir-fry the chicken pieces together with the garlic until they are browned and properly cooked.
- Allow to cool.
- Meanwhile, heat the dressing ingredients in a small pan and mix well until the jaggery has completely dissolved.
- allow to cool.
- Add the salad items to a large bowl, together with the chicken pieces, pour over the dressing and sprinkle with the garnish
Chef's notes
Roasting and crushing cashews in a pestle and mortar: I found it easier to first smash the cashews in a mortar, by covering them with a cloth and bashing them with the pestle through the cloth. This stops the bits going everywhere. Then roast the crushed remains, every part gets nicely toasted this way.
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