Thai chicken salad

Name: Thai chicken salad
Cuisine: Asian, Thai
Ingredients: ½ barbecued chicken; 3 large dried red chillies; 1 large red onion > very thinly sliced large handful mint leaves.; 40 g (1/2 oz/1 cup) chopped coriander (cilantro); 2 tablespoons coconut cream; steamed jasmine rice and lime wedges > to serve; DRESSING; 1 tablespoon chilli jam; 2 teaspoons brown sugar; 1 tablespoon tamarind purée; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon ground white pepper

5 steps

Ross Dobson, Food and Beer

Updated at: Sat, 23 Mar 2024 22:13:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories311.3 kcal (16%)

Total Fat9.1 g (13%)

Carbs24.3 g (9%)

Sugars10.5 g (12%)

Protein34.5 g (69%)

Sodium708 mg (35%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5barbecued chicken

40gcoriander

2 tablespoonscoconut cream

1 tablespoonchilli jam

2 teaspoonsbrown sugar

1 tablespoontamarind purée

1 tablespoonfish sauce

1 tablespoonlime juice

1 teaspoonground white pepper

Instructions

Step 1

Combine the dressing ingredients in a small bowl and set aside.

Step 2

• Remove the skin from the chicken. Finely slice the skin and place in a large bowl. Roughly shred the meat and add to the bowl.

Step 3

3.. Put the dried chillies in a frying pan and cook over high heat, shaking the pan, until the chillies start to smoke and blister. Tip them onto a chopping board.

Step 4

When they are cool enough to handle, roughly chop and add to the chicken with the onion, mint and coriander. Use your hands to gently toss together.

Step 5

4.. Pour the dressing over the salad and gently toss to coat. Tumble into a large serving bowl or onto a plate. Spoon the coconut cream over and serve with jasmine rice, with lime wedges on the side.