Friday, October 30, 2009

Thai/Vietnamese Inspired Chicken Salad


I wanted to try an asian style salad I saw in a magazine. I did change it alot as there didn't seem to be that many things they had in their salad to make it filling enough.

After eating it I comfirmed that I don't like this type of asian sauce. Give me soy, honey, ginger, garlic. But not fish sauce and lime and coriander and mint. But hey, you might like those things! If I were to do it again I would use a different type different type of dressing. Maybe balsamic, or lemon, or even soy and honey.
What you will need:
I was lazy and used a bag of mixed lettuce and spinach leaves...
half red capsicum (pepper)
1/2 cucumber
cherry tomatoes (around a punnet)
1 carrot cut into matchsticks
1 stick celery
handful snow peas
1-2 chicken breasts
handful of fresh mint
handful of fresh coriander
dressing:
1/3 cup lime juice
1/3 cup fish sauce
2 tablespoons brown sugar
1 chilli finely chopped (I didn't add the chilli).
Method:
1. place chicken breast in pot and cover with cold water. Place on medium heat and when it starts to boil, turn it down to simmer, cover with a lid and let it simmer for around 10-12 mins or until cooked. Once it is cooked shred the chicken.
2. Cut all the salad ingredients and place in a bowl
3. Put shredded chicken into salad bowl and pour over dressing.

2 comments:

  1. YUM! I'd so totally make this, but without the ginger. Or ginger on the side since Lorne loves it.

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  2. Nicole- this doesn't have ginger in it, but I think I would prefer the ginger/soy type dressing or the Italia/Greek style dressing. It was nice and healthy and quick to make! Took about 25 mins from start to finish :)

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