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Thai Chicken Salad

I remember how it was….. Every family in the village cooked up this recipe during the festival with their favourite red meat along with smoky BBQ and Thai laksa noodles. The sight of family and friends gather around sat on the floor and enjoyed the fabulous feast was the warmest scene in my memory. I grew up loving this and cooking this.

This meaty spicy salad is one of family special. It is really easy to make and quick. It is wonderful with rice or in lettuce wrap.

Thai Chicken Salad

Ingredients: (4 servings)

300 gm chicken- minced or chopped into small pieces

6-8 shallots- thinly sliced

2 lemon grass- finely chopped (use only the white part) – optional

3 cloves garlic- minced

1/4 tsp salt

2 tbsp chili flake (or adjust to your taste)

1 tbsp ground roasted raw sticky rice- optional

1 tsp sugar

1 tbsp fish sauce or to taste

2 tbsp lime juice

1 cucumber- peeled and thinly sliced

A handful of mints- chopped

2 scallions- finely chopped

1/2 cup water

Add 1/2 cup of water, garlic and salt and bring to boil.

Once the water is boiling add chicken and cook until the chicken is done and all liquid evaporate away. Transfer chicken into the mixing bowl.

When the chicken is warm, add chili flake, ground roasted raw sticky rice, sugar, lime juice and fish sauce.

Add sliced cucumber, lemon grass and shallot then mix well.

Add mint and scallion, and then roughly stir.

Check for seasoning and the chicken salad is ready!

We love it with rice and mushroom curry.

23 comments to Thai Chicken Salad

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