Thai Chicken Salad
Ingredients
Principal
- 7500 grams Cooked Thai Chicken as per recipe
Dressing
- 200 grams brown sugar
- 150 ml fish sauce
- 150 ml lime juice
- 6 each Mild chillies deseeded and finely chopped
Salad
- 1000 grams Finely chopped purple or green cabbage or chinese greens
- 800 grams mung bean sprouts
- 6 punnet cherry tomatoes
- 800 grams spring onions
- 1000 grams carrot ribbons
- 10 ea Red capsicum finely sliced
- 1000 grams cooked sweetcorn
- 10 ea cucumbers
- 200 grams fresh herbs basil, mint coriander chopped last minute
- 300 grams peanuts or cashews roasted & chopped
- 1000 grams vermicelli
- 500 grams mixed spring leaves
Instructions
- Cut Chicken into strips
- Mix the dressing ingredients in a small bowl and whisk. Taste and add more sugar, fish sauce or lime until the sweet/salty and sour flavours are balanced to your liking. Set aside.
- Soak the noodles in a bowl of boiled water for 5-10 minutes until soft. Drain and arrange on the bottom of the platter (or 2)
- Place all the salad ingredients in a bowl, toss with half the dressing and arrange on a large serving platter.
- Top with the chicken pieces and nuts, and drizzle the rest of the dressing on top (it’ll run down and soak into the noodles).
Notes
Mix the dressing ingredients in a small bowl and whisk. Taste and add more sugar, fish sauce or lime until the sweet/salty and sour flavours are balanced to your liking. Set aside.
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