| Spicy chicken salad | |
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| Servings: | Serves 4 |
| Ready in: | 3 hours, 45 minutes |
| Prep. time: | 3 hours, 30 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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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 air-tight containers and only cut the vegetables up when ready to use them.
Ingredients
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 tablespoon 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.