Traditional Thai chicken salad

Experience the vibrant and refreshing flavors of Thailand with the Traditional Thai Chicken Salad, an easy-to-make dish that captures the essence of South East Asian cuisine. This salad is a revered classic, celebrated for its harmonious blend of ingredients that bring both taste and texture to the forefront.

To start the culinary journey, a whole fresh chicken, weighing 1.6 kg, becomes the centerpiece of the salad. Boiled until perfectly cooked, the chicken is then shredded to create tender, succulent bites. The dressing, a key element in Thai salads, is a combination of fish sauce, finely chopped deseeded red chili, caster sugar, peanut oil, and the juice of a large lemon. This medley of flavors contributes to the distinctive Thai profile that elevates the salad.

The salad assembly is a delightful combination of textures and colors. Shredded Chinese cabbage forms a crisp and hearty base, complemented by quartered cherry tomatoes that add bursts of juiciness. Beansprouts, mint leaves, and coriander further enhance the freshness, while thinly sliced green onions provide a mild, savory note. The warm, shredded chicken is introduced to this vibrant mix, creating a harmonious union of flavors and textures.

Tossing the ingredients gently in the prepared dressing ensures an even distribution of flavors, with each component contributing to the overall balance of the salad. The result is a Traditional Thai Chicken Salad that not only satisfies the palate with its bold Thai flavors but also offers a visually appealing and nutritious dining experience.

In summary, this Traditional Thai Chicken Salad stands out as a popular and cherished recipe in South East Asia, celebrated for its simplicity, vibrant flavors, and the unique combination of ingredients that capture the essence of Thai cuisine. Whether enjoyed as a light meal or a refreshing side dish, this salad is a testament to the culinary richness of Thai gastronomy.

Ingredients

Directions to make Traditional Thai chicken salad

1. Place chicken in a large saucepan. Cover with water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook, covered, for 30 minutes or until chicken is cooked through. Drain. Set aside for 15 minutes. Remove meat from bones. Discard skin and bones. Shred meat.
2. Whisk fish sauce, chilli, sugar, oil and 1/4 cup lemon juice in a large bowl. Add warm chicken, cabbage, tomato, beansprouts, mint, coriander and onion. Toss gently to combine and serve.

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