Burmese Chicken Salad, Turmeric, Chilli, Lime, Peanuts

Name: Burmese Chicken Salad, Turmeric, Chilli, Lime, Peanuts
Cuisine: Asian, Thai
Ingredients: 4 skinless chicken breasts, ideally free range; 1 tbsp nam pla (fish sauce); 40g fresh ginger, peeled and finely sliced; 4 coriander stalks; 2 large carrots, peeled and julienned; 60g spinach leaves, sliced; ½ green papaya, julienned; 150g kohlrabi, julienned; 1 red chilli, sliced; 1 handful of coriander leaves, roughly chopped; 1 handful of mint leaves, roughly chopped; 100g peanuts, toasted and crushed; 200ml vegetable oil or other neutral-flavoured oil; 1 large brown onion, thinly sliced; 2 garlic cloves, thinly sliced; 20g fresh ginger, peeled and finely chopped; 1 tsp ground turmeric; 1 tsp hot smoked paprika; Zest of 3 limes; 150ml lime juice; 80ml nam pla (fish sauce)

Instructions

This Burmese chicken salad recipe has bags of flavour. Gluten and dairy-free, it combines poached chicken with crunchy vegetables, fish sauce, chilli and lime.

Updated at: Mon, 20 Sep 2021 00:19:53 GMT