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Shredded Chicken Salad

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Shredded Chicken Salad

Serves : 4-6
Preparation time : 35 minutes
cooking time : 15 minutes

Ingredients :

375ml water
1/4 teaspoon salt
300g boneless chicken breasts
300g Chinese cabbage, thinly sliced to yield 3 cups
1/2 small carrot (about 50g), peeled and grated
40g fresh mint leaves, thinly sliced
3 tablespoons coarsely chopped roasted unsalted peanuts, to serve
Sprigs of coriander leaves (cilantro), to garnish
2 tablespoons thinly sliced spring onions, to garnish
Crispy Fried Shallot*, to garnish

Dressing
1 tablespoon minced red chili
1 tablespoon minced garlic
2 tablespoons sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce

*Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of garlic or shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Method :

Combine the Dressing ingredients in a bowl and mix well. Set aside.
Bring the water and salt to a boil in a saucepan or small pot over medium heat, and poach the chicken for about 15 minutes until cooked. Remove and set aside to cool. Shred the chicken along the grain into long thin strips.
Combine the chicken strips, cabbage, carrot, mint and basil in a mixing bowl and gently toss to mix well, adding the Dressing a little at a time.
Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately, garnished with coriander leaves, green onion and Crispy Fried Shallots.

Thai Food Recipes
Pineapple Fried Rice, Pork Salad with Ginger Dressing, Beef Curry with Pineapple and Eggplant, Spicy Steamed Fish Parcels, Thai Stewed Beef, Thai Sweet and Sour Prawns, Fish in Fragrant Green Peppercorn Curry, Hot and Sour Seafood Soup, Pan-fried Fish with Tom Yam Sauce

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